Whether summer is just around the corner and you’re about to take the cover off the grill, or school is nearly here and you want to squeeze out every last drop of fun before the summer ends, having a barbecue is the perfect way to enjoy the beautiful SoCal weather with friends and family! You are going to need a BBQ sauce that takes only minutes to prepare, healthy, and delicious. This recipe tastes great on chicken, beef, and pork (as long as you know how to bbq that is!). With no added sugars and just a touch of heat, your kids will keep asking for this year round! If you want more heat, leave the seeds and the veins of the jalapeno intact and if you like a lot of heat substitute a serrano chili.
INGREDIENTS
6 medium roma tomatoes
1 medium onion, cut into 4 wedges
2 fresh jalapeno peppers
4 cloves garlic
2 tbsp olive oil
1 cup water
1 6oz can tomato paste
1/3 cup apple cider vinegar
2 pitted whole Medjool dates
1/2 tsp dried mustard
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp sea salt
DIRECTIONS
Preheat oven to 425 degrees. Line a 15 x 10 baking sheet with foil. Place the tomatoes, onion wedges, jalapeno peppers, and garlic on pan. Drizzle with olive oil and stir to cover vegetables. Roast for 15 minutes or until vegetables are lightly charred.
Put the roasted vegetables in a large sauce pan with the remaining ingredients and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes while stirring occasionally. Cool slightly and blend with an immersion blender, or transfer to a blender or food processor and process until smooth.
Nutritional content (per 2 tbsp): 25 calories, fat 1g, carbohydrates 4g, protein 1g