Summer is around the corner and you are ready to take the cover off the grill.  You are going to need a BBQ sauce that takes only minutes to prepare,  paleo friendly and delicious.  This is great on chicken, beef, and pork.  Serve it to your kids with their chicken tenders.   No added sugars and a little heat.  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.


6 medium Roma tomatoes

1 medium onion cut into 4 wedges

2 fresh jalapeno peppers

4 cloves garlic

2 Tbs 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


Preheat oven to 425 degrees.  Line a 15 x 10 baking sheet with foil.  Place the tomatoes, onion wedges, jalapeno peppers,and garlic on prepared 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.   Makes 29 servings (2 Tbs each). You can freeze up to 3 months.  Tahw before heating.  

Nutritional content (per 2 Tbs): Calories 25; fat 1g; carbohydrates 4g; Protein 1g

Original recipe from “The paleo Diet”