Smoky Hot BBQ Sauce

(sauce)

Yield: 4 servings

Ingredients

1 onion, minced
2 cloves garlic, minced
1 can (6 oz) tomato paste
1 small can (14oz) crushed tomatoes
¼ cup date paste
½ cup unsweetened applesauce
¼ cup balsamic vinegar
¼ cup white wine vinegar
3 tbsp organic Dijon mustard
1 lime, juiced & zested
2 tbsp coconut aminos
1 tbsp fish sauce
2-3 tbsp fresh ginger, grated
¼ tsp ground cloves
½ tsp ground cinnamon
1 tsp smoked paprika
3-4 dried chipotle peppers, chopped
1 cup water
¼ tsp all natural liquid smoke

Instructions

1. Add all the ingredients to your blender or food processor and process until completely reduced to a fine, liquid puree.
2. Transfer that puree to a medium saucepan and bring to a boil. Lower the heat, partly cover and simmer for 45 to 60 minutes, stirring from time to time, until the sauce is nice and thick and darker in color. Kill the heat and let the sauce come down to room temperature.
3. If you want a really smooth BBQ sauce, pass it through a fine mesh sieve (you will have to help it through by swirling it around with a ladle), otherwise, just transfer it straight to an airtight container and refrigerate.
4. This BBQ sauce gets better after sitting in the fridge for a few days and it will keep for 2-3 weeks in the refrigerator.