I don’t know what it is but I’ve had this wicked craving for barbecue for the last few weeks. Which is totally weird because…at least I’m pretty sure…that’s summer food and we just got snowed on for the zillionth time the other day. I had a 7am shift at the hospital, too…meaning I got to drive down St. Paul while it was still dark, negative degrees out, and before anything had been plowed or salted. And, sorry Maryland drivers…but you’re not very good at driving even when it’s sunny and 75. Not cool.
So anyway, the thing about the sauce. It’s totally a cop-out to waste a whole post on a sauce. I’m fully aware. But for realsies I love this sauce. It also happens to be sugar-free, which is always a good thing, but is kinda important since we’re on the 21DSD at the moment. Notice I didn’t add an optional tablespoon of honey or molasses though…and that’s because this stuff is crazy good without it. On anything…and I mean anything, like steaks, eggs or even on veggies or as a dipping sauce for (Paleo) chicken nuggets. Spoiler alert…I made a little something with this stuff I’m going to share tomorrow that Ross and I have been inhaling all day. Lovely mental image, I’m sure, but I think you’ll be OK with it
- 1 T olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 6 oz (1 can) tomato paste
- 1/4 c apple cider vinegar
- 1/4 c water
- 1 T chili powder
- 1 t paprika
- 1/2 t dried mustard
- 1/2 c coconut aminos
- 1 T prepared Dijon mustard
- 1/4 t cinnamon
- Salt and pepper to taste
- Heat the oil in a skillet over medium high heat.
- Add the onion and garlic. Sautee until the onion is transluscent.
- Quickly but carefully, whisk in the tomato paste and the vinegar until smooth.
- Then whisk in the water and coconut aminos.
- Add the spices. Continue to stir to keep out any lumps.
- When the sauce comes to a boil, turn the heat down to medium low.
- Cover and simmer for 10-15 minutes.
- Store in an airtight container or jar in the fridge.