Hello, Summer! How great it feels to welcome the season of sunshine, long afternoons at the pool, fireflies, and dinner on the grill. We love a good barbecue, and no grill session is complete without a good sauce! However, so many sauces on the market contain artificial flavors, sweeteners, and junk!
If you’re like us and love a good barbecue but don’t want to sacrifice your Summer to those supermarket finds, fear not! We have a healthy upgrade you (and your family) are guaranteed to love!
Sweetened by the natural sugars of dates, this sauce is the perfect blend of sweet and smokey, and can be used on vegetables, seitan, or your favorite grilled meat. It can be made with or without smoke flavoring, (depending on your preference), and is actually healthy! Unlike other sauces, this healthy upgrade contains Coconut Aminos , which can be found in the organic section of your local Wegmans, Whole Foods, or health food store. Made from coconut sap, coconut aminos contain healthy B vitamins and are a great alternative to soy sauce.
Fire up the grill- let’s cook!
DIY Barbecue Sauce
- 1 tbsp extra virgin olive oil
- 1/2 onion, diced
- 2 tsp paprika
- 2 cloves garlic, minced
- 3/4 cups balsamic vinegar
- 1/2 cup water
- (1) 6-ounce can tomato paste
- 6 pitted medjool dates
- 2 tablespoons dijon mustard
- 2 tablespoons coconut aminos
- 1/2 tsp liquid smoke (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Heat olive oil in sauce pan over medium low heat. Add diced onion and paprika, sauté until the onion starts to soften. Add garlic and cook for another 2-3 minutes.
- Add all remaining ingredients to sauce pan, stirring to combine.
- Bring to a low simmer for 5 minutes. You don’t want sauce to boil, just get warmed through. Heating will allow the flavors to marry and soften the dates.
- Transfer the BBQ sauce to a blender, and blend on high speed for 2 minutes. (Careful blending warm liquids in blenders!)
- If you prefer a thinner BBQ sauce, simply add water and blend until desired consistency is reached.
- Let cool and transfer to an airtight container.
- It will keep in the fridge for at least 4 weeks or freeze for at least a year.
Need more guidance? Watch our step-by-step tutorial on Facebook.