Spicy BBQ Sauce
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~ raw, vegan, gluten-free, nut-free ~
Spicy BBQ Sauce is one of my 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:
Yields 2 cups minimum
- 1 cup sun-dried tomatoes, re-hydrated
- 3/4 – 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 raw apple cider vinegar
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 1/2 tsp chipotle powder
- 1 tsp garlic powder
- 1/4 tsp Himalayan pink salt
- 1/8 tsp cayenne (optional)
- 1/2 cup soft date, re-hydrated (optional)
Preparation:
- Re-hydrate the dried tomatoes and dates in one bowl. Cover with at least 1 cup of water.
- The purpose of this step is to soften them for blending. This is especially helpful if you don’t have a high-powered blender.
- Once done soaking, drain but keep the soak water. Hand-squeeze the excess water from them before adding to the blender.
- Blend until smooth. If the BBQ sauce is too thick add 1 Tbsp of the soak water until it reaches the consistency that you want.
- Store in a glass, an airtight sealed container in the fridge for up to 7 days.
© AmieSue.com
Tags: Dairy Free, Gluten Free, No Dehydration Required, Nut Free, Refined Sugar Free, Vegan
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.
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 :)
I have learned that both cumin and caraway are from the parsley family. Can you interchange them in the recipes?
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