Tangy Paleo and Whole30 BBQ Sauce

In the winter, I make some sort of roast once per week. My favorite is a nice pork roast with BBQ sauce, served over a sweet potato and topped with coleslaw.

Have you ever tried to find BBQ sauce in the store without sugar in it? Nearly impossible (except for TesseMaes). Luckily, making your own sauce isn’t too difficult and much more cost-effective.

Since this sauce uses dates rather than honey, it is not only Paleo, but also Whole30 Compliant. You could also use a bit of unsweetened apple sauce in place of the dates.

This sauce does have a bit of a kick to it with the cayenne. If you like spice, you can definitely add more!

• 1.5 cups (14.5 oz can) strained or pureed tomatoes
• 1 6oz can tomato paste
• 1/3 cup apple cider vinegar
• 2 Tbsp Dijon mustard
• 2 Tbsp balsamic vinegar
• 5 dates, pitted
• 1/2 c water
• 1 tsp pink Himalayan sea salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp dry mustard
• 1/4 tsp cinnamon

1. Place the dates and 1/2 cup of water in a small sauce pan and bring to a boil. Boil for 1 minute or until the dates are soft. Reserve the water for later use.
2. In a food processor or blender, add the tomato puree, tomato paste, apple cider vinegar, Dijon mustard, balsamic vinegar and boiled dates. Blend/puree for 2-3 minutes or until smooth.
3. Pour the mixture into a medium saucepan and add all of the seasonings.
4. Bring to a boil, stirring frequently. Once the mixture is bubbling, reduce to low heat. Add 1-2 Tbsp of the reserved date water until the sauce is at a consistency you like (I typically end up using the full 1/2 cup).
5. Simmer the mixture on low for 20 minutes. Let cool completely before pouring in to a medium-sized mason jar. Store in the fridge for up to a week.

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