This paleo barbecue sauce simmers canned tomatoes, onion, garlic, apple cider vinegar, and warm chili powder until deep, then blends silky smooth. Honey and a splash of balsamic round it into the sweet-tangy profile of the bottled stuff, without the corn syrup. Keep a jar in the fridge and put it on everything.
Barbecue Sauce
1 tablespoon (15 ml) extra-virgin olive oil
¼ cup chopped onion
3 cloves garlic, peeled and minced
One 14½-ounce can diced tomatoes
1½ cups chicken stock
½ cup carrot juice (optional)
¼ cup apple cider vinegar
2 tablespoons (30 ml) honey (optional)
1½ tablespoons yellow mustard
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) chili powder
1 teaspoon (5 ml) balsamic vinegar
1 teaspoon (5 ml) freshly ground black pepper
½ teaspoon salt
- Heat the oil over medium heat in a medium saucepan, and then sauté the onions and garlic for about 2 minutes.
- Add the remaining ingredients and bring to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.
- Pour the mixture in a blender (or use an immersion blender) and puree until smooth.
NOTES: Always be careful when putting hot liquid in a blender. If you desire a thinner sauce, thin to your desired consistency with added stock or water.
Pro Tips for Success
- Blend the sauce until completely smooth - an immersion blender right in the pot is easiest. That silky puree is what gives it a proper bottled-sauce finish.
- The honey and carrot juice are optional. Leave them out for a sharp, tangy sauce; keep them in for the classic sweet-and-smoky profile.
- Simmer the full 20 minutes. The long, slow bubble concentrates the flavors in a way a quick simmer cannot.
- Taste after blending and adjust with small splashes of apple cider vinegar or honey to push the sauce sharper or sweeter.
- Pull the sauce from the heat while it is still slightly looser than you want - it thickens noticeably as it cools.
Frequently Asked Questions
Is this barbecue sauce paleo?
Yes - it is built on tomatoes and vinegar and sweetened with honey instead of corn syrup. Check your Worcestershire sauce label, since brands vary in their additives.
How long does homemade barbecue sauce keep?
Store it in a sealed jar in the refrigerator for up to 2 weeks, or freeze it in small portions for up to 3 months.
Can I make it spicier or milder?
The chili powder carries most of the heat. Add more for a punchier sauce or scale it back for a kid-friendly batch - the garlic and black pepper keep it flavorful either way.
Can I use fresh tomatoes instead of canned?
Yes - peel and chop ripe fresh tomatoes in place of the can, then simmer a few minutes longer to cook off the extra water.
Recipe Card
Ingredients
Method
- Heat the oil over medium heat in a medium saucepan, and then sauté the onions and garlic for about 2 minutes.
- Add the remaining ingredients and bring to a boil.
- Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.
- Pour the mixture in a blender (or use an immersion blender) and puree until smooth.
