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Spicy BBQ Sauce

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Spicy BBQ Sauce is one of husband’s favorite condiments.  I was amazed today as I was making this just how much the smell of BBQ sauce  could transport me back to family picnic gatherings.  I love the power of aromas!  Granted in those days we didn’t know anything about preparing fresh raw dishes, let alone condiments.  I look forward to our next gathering so I can show up with this raw BBQ sauce,  it will be hard for anyone there to guess that it is raw!  Even if they dip their cooked burger, ribs or chicken into it…I will have the satisfaction of adding some nutrients to their meal!  James Russell inspired me to make this but as usual I made several modifications to accommodate our taste buds!

Ingredients:

  • 1 cup sun-dried tomatoes, soaked till soft
  • 1/2 cup soft date, soaked till soft (remove the seeds)
  • 1 cup soak water from the tomatoes and dates
  • 2 Tbsp cold pressed olive oil
  • 3 Tbsp coconut aminos or nama shoyu/tamari
  • 2 Tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1 1/2 tsp chipotle powder
  • 1 tsp garlic powder
  • 1/8 tsp cayenne (the amount depends on how hot you like things!)

 

Preparation:

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Store in a glass, airtight sealed container in the fridge for up to 7 days.

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m4s0n501

4 thoughts on “Spicy BBQ Sauce

  1. Doreen Newman says:

    Ms. Amie Sue, I simply can’t wait to try the living lasagna!!!! It looks just great!! I’m so excited to start with this raw food journey. I never knew just how expansive the raw recipes are. I never was that intrested in it to investigate more other than what I would hear from time to time. Just thought that it was about eating salads all the time. I wish I knew the depth of eating raw very early in my life. I would have had better health than what I’ve had. Well, I guess better late than never, right ? And thank you for sharing your wonderful recipes with the world. I’ve prepared the ” mac and cheese” and the ” pesto ” so far.

    • amie-sue says:

      Merry Christmas Doreen! You are very welcome, thank you for sharing this with me. We are all on a journey and there are no such things as “shoulda, woulda, coulda!” :) At least now you on a path that brings you great joy and enthusiasm. I am very excited for that! Many blessings and if you have any questions along the way, I will help you in any way that I can. amie sue :)

  2. Ariana says:

    I have learned that both cumin and caraway are from the parsley family. Can you interchange them in the recipes?

    • amie-sue says:

      You can Ariana, If you want to use caraway, use half as much. The best thing is to taste test as you build your recipe. Always start out with a smaller amount and build up as you go. Every one responds differently to flavors. Have a happy day! amie sue

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