Homemade BBQ Sauce for Foil Packet Dinner

Description

4 pitted medjool dates (soaked and drained)

3 ounces tomato paste

3⁄4 cups canned tomato sauce (plain)

1⁄4 cups pure orange juice (or fresh squeezed)

2 tablespoons coconut aminos (or sub soy sauce)

2 tablespoons Balsamic Vinegar

1 1⁄2 tablespoons Dijon Mustard

1⁄2 tablespoons Chili Powder

1⁄2 teaspoons onion powder

2 cloves Minced Garlic

1⁄4 teaspoons smoked paprika powder

1⁄2 teaspoons Salt

1⁄2 teaspoons Ground Black Pepper

1⁄4 teaspoons cayenne pepper (optional)

In a high-powered blender (Blendtec or Vitamix), add all of your sauce ingredients. Pulse or blend until very smooth. (A food processor will also work).
Next, transfer your mixture from blender to a medium-sized pot and simmer for approx. 15 minutes, stirring occasionally.
Once thickened, remove from heat and allow to cool approx. 25 minutes. Then transfer to a contained with a lid.
Store sauce in refrigerator, covered, for up to 2 weeks.