Traditional barbecue sauce is full of nightshades and other inflammatory ingredients: tomatoes, chili powder, corn syrup, black pepper…you name it. This autoimmune paleo friendly BBQ has none of those funky additives yet all of the bold, spicy flavor you would expect out of a grill-worthy sauce.
The secret to this recipe is Anthony’s ground ginger. It really packs a zingy punch without the bitterness that most ground gingers tend to have. Ok, so, there’s another secret to this recipe, too…you don’t have to cook anything! BUT you will definitely benefit from owning an immersion blender.
Its a beautiful thing to be able to drop every single ingredient into a wide mouth mason jar, place that immersion blender into the jar and just puree until you have a bold and delicious sauce. Twist the cap on and voila! You’ve now got you a friendly little flavor-helper, ready to be refrigerated and slapped on your favorite recipes.
I love stirring this into spaghetti squash lo-mein, adding it into a little bit of No-Mess No-Egg Mayo, as a dip for sweet potato fries, and as a baste for some fabulous BBQ chicken or ribs.
- 1/3 cup canned whole beets
- 7 oz canned pumpkin
- 1/4 cup apple cider vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 Tb ground ginger
- 1/2 tsp Himalayan salt
- 1/2 tsp ground lapsang souchongtea (You can grind this by itself, but I usually just whiz this up with equal parts sea salt in a food processor and keep in the pantry for a smoky flavor boost in recipes!)
- 1 Tb molasses
- 1 tsp tamarind paste
- 1 Tb maple syrup
- 1/4 cup water
- Add all ingredients to a wide mouth 2-cup or larger mason jar.
- Use an immersion blender in an up and down motion to puree into a smooth sauce.
- Add more water for a thinner sauce if desired.
- Will keep for two weeks in the fridge.
- For longer storage, freeze flat in a ziplock bag, or in an ice-cube tray for quick little sauce "packets!"