Potent Primal BBQ Sauce

However, Stubb’s is not Whole30 approved. In fact, we’ve not seen a Whole30-friendly BBQ sauce at any store, any time, any where. So, we make our own during Whole30 challenges, and this time, I think we made a good one. 🙂 Edit: Since this recipe, we’ve toyed around more with barbecue, and think this recipe is both easier to make and more delicious!

Why do we love this sauce so much? Well, it’s got bold tomato flavor, the natural sweetness of which is subtle but delightful. Then there’s the slightly smokey, lingering heat from the roasted jalapeño and spices. Finally, it has a great tangy bite from the garlic, mustard, and lime juice.

Warning: This sauce is not for the faint of heart. If you don’t like spice or heat, don’t bother reading the rest of this post. You’re wasting your time.

Ingredients

• 6 Campari tomatoes, sliced in half and seeded
• 2 Jalapeños, sliced in half and seeded
• 3 Garlic cloves
• 1 Tablespoon of bacon fat, melted
• 1/4 Teaspoon sea salt
• 1 Tablespoon coconut oil
• 1 Shallot, minced
• 1 Teaspoon organic spicy mustard
• 1 Teaspoon smoked paprika
• 1 Teaspoon chipotle chili powder
• 1 Teaspoon ground cumin
• 1/2 Teaspoon sea salt
• 1 Cup organic chicken broth
• 1 and 1/2 limes, juiced
• 1 6-oz can of tomato paste

First, roast the tomatoes, garlic and jalapeños:

• Pre-heat the oven to 450 degrees F.
• Place the tomatoes, garlic and jalapeños in a baking dish or roasting pan (we used a shallow glass baking dish).
• Drizzle the bacon fat over everything.
• Sprinkle the 1/4 teaspoon of sea salt over everything.
• Roast for approximately 15 minutes.

Set aside and allow it to cool. Then, move on to the rest of the recipe.

• Heat coconut oil in a medium sauce pan over medium heat.
• Press the roasted garlic and add to the sauce pan.
• Immediately add the minced shallot. 
• Sauté until shallot is soft and translucent.
• Add the mustard, smoked paprika, chipotle chili powder, cumin and the 1/2 teaspoon salt.
• Stir to blend in the spices.
• Then, add the chicken broth, lime juice, and tomato paste.

Stir again (use a whisk if you have one!) until smooth.

• Add roasted tomatoes and jalapeños, and stir.
• Bring everything to a soft boil, then reduce it to a simmer and lightly cover it with a lid.
• Simmer for about 25 minutes, stirring occasionally.
• Remove from heat, and allow the mixture to cool.