Smoky BBQ Sauce |
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2 | small cans | tomato paste | ||
1 | cup | cooked beets, roughly chopped | ||
1 | cup | dates, pitted | ||
1⁄2 | large | onion, diced | ||
4 | cloves | garlic | ||
2 | cups | low-sodium vegetable broth | ||
1⁄2 | cup | cider vinegar | ||
2 | tablespoons | chili powder | ||
1 | teaspoon | black pepper |
In a saucepan on medium high heat, saute onion until brown for 2 minutes. Using 1 tablespoon of oil is optional.
Add everything and reduce the heat to low and allow the mixture to simmer for 25-30 minutes. Stir often and remove from heat. Allow the mixture to cool.
In a high speed blender, place everything and blend until smooth in consistency.
The sauce can be kept for 10 days. Store in airtight containers in the refrigerator.