- 3/4 cups balsamic vinegar
- 1/2 cup water
- (1) 6-ounce can tomato paste
- 1/4 cup (or more to taste of monk fruit (for Whole30 substitute 8 pitted medjool dates)
- 2 tablespoons dijon mustard
- 2 tablespoons coconut aminos
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Heat a sauce pan over medium low heat. Add all ingredients, stir to combine, and bring to a low simmer for 5 minutes. You don’t want it to boil, just get warmed through. Heating will allow the flavors to marry (and soften the dates if making with dates).
- Transfer the BBQ sauce to a blender, and blend on high speed for 2 minutes. (Careful blending warm liquids in blenders! I love my Vitamix, it can blend hot liquid without issue.)
- I like my bbq sauce thick so it really sticks to the meat I grill. If you like yours thinner, add water and blend until desired consistency is reached.
- Store in an airtight container or wide mouth pint mason jar. Will keep in the fridge for at least 3 months, or frozen for 1 year.