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Introduction
While the origins of BBQ sauce can be traced back to the earliest Native American cooking techniques, this healthier, date-sweetened version puts a modern spin on the beloved condiment. Medjool dates, prized for their natural sweetness and velvety texture, lend an incredibly lush quality to the sauce without the need for refined sugars. With roots in Middle Eastern and North African cuisines, dates have long been revered for their nutritional value and ability to naturally sweeten dishes. This BBQ sauce recipe marries that ancient ingredient with quintessential American flavors for a truly unique fusion delight.
Ingredients
• 8 large medjool dates, pitted and roughly chopped (about 1 cup packed)
• 1 cup hot water
• 1/4 cup apple cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon molasses (not blackstrap)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground mustard powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (or more to taste)
Step 1:
In a blender or food processor, combine the chopped Medjool dates and hot water. Let sit for 5 minutes to allow the dates to soften.
Step 2:
Add the apple cider vinegar, tomato paste, molasses, smoked paprika, garlic powder, onion powder, ground mustard powder, black pepper, salt, and cayenne pepper to the blender or food processor.
Step 3:
Blend or process the mixture until smooth and well combined, scraping down the sides as needed.
Step 4:
If the sauce is too thick, add additional hot water, 1-2 tablespoons at a time, and blend again until reaching the desired consistency.
Step 5:
Taste and adjust seasoning as desired, adding more cayenne pepper for extra heat or salt for a deeper flavor.
Q: Can I use other types of dates besides Medjool?
A: Medjool dates are recommended for their plump texture and rich flavor, but other varieties like Deglet Noor or Barhi dates can be substituted if necessary.
Q: Is this sauce suitable for canning or long-term storage?
A: No, this sauce should not be canned or stored for longer than a week due to its fresh ingredients and lack of preservatives.
Q: Can I substitute the molasses with another sweetener?
A: Yes, you can substitute the molasses with an equal amount of maple syrup or honey, though the flavor profile will be slightly different.
• For a thinner sauce, add more hot water as needed.
• Adjust the amount of cayenne pepper to control the level of heat.
• Use fresh, plump Medjool dates for best flavor and texture.
• This recipe is vegan, gluten-free, and contains no refined sugars.
• Potential substitutions: maple syrup or honey for molasses, red wine vinegar or balsamic vinegar for apple cider vinegar.
Serve the date barbecue sauce as a condiment for grilled meats, roasted vegetables, or as a dipping sauce. Best served at room temperature or slightly warmed.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
This recipe comes together quickly, so have all the ingredients measured and ready before starting.
- Use fresh, plump Medjool dates for the best flavor and texture.
- If the sauce is too thick, add more hot water, a tablespoon at a time, until the desired consistency is reached.
- Adjust the amount of cayenne pepper to your desired level of heat.
For a smoky twist, substitute smoked paprika with chipotle powder or add a touch of liquid smoke. For a tangier flavor, increase the amount of apple cider vinegar.
This date barbecue sauce pairs well with grilled or smoked meats, such as chicken, pork, or beef. It also complements roasted vegetables, especially root vegetables like sweet potatoes or carrots.
This recipe can be made year-round, but it's especially enjoyable during the summer grilling season.
This recipe is vegan and gluten-free. It does not contain any major allergens, but be mindful of potential cross-contamination if preparing in a shared kitchen space.
