I’ve never made BBQ sauce like this before, but I totally dig making my own sauces, dressings, rubs, mops, etc. I’d opened a can of diced tomatoes and used just a bit so I needed to use up the remainder of the can. After looking at the left over tomatoes every time I opened the refrigerator for a couple of days, I decided to try my hand at making BBQ sauce. It was one of those “use up what’s in the frig” days. Sometimes these turn out to be the best meals. Do you like the challenge of cleaning out the refrigerator and or cupboard to come up with a meal?
After playing around with the spices and taste testing my way through it I ended up with a pretty good sauce. Earthy from all the chilies, garlicky, a touch of heat from the jalapeño powder and a hint of sweet from the honey and brown sugar. I tried it on grilled chicken and I’d say it’s a keeper of a sauce.
When I”m grilling BBQ chicken I get the chicken close to done before I begin to slather sauce on it. This prevents flare ups and burned food. After it comes off of the grill I swipe another time or two with warm sauce and serve, this time with grilled corn and basmati rice, seasoned with a touch of turmeric.
Honey & Chile BBQ Sauce
1 can organic, no salt, diced tomatoes
1/2 cup pitted dates, roughly chopped (about 5 dates)
1/4 cup apple cider vinegar
2 tablespoons granulated onion
1 teaspoon medium chili powder
2 teaspoons ancho chile powder
2 teaspoons powdered mustard
3 tablespoons honey
1 teaspoon garlic powder
1 teaspoon minced garlic
1/2 teaspoon jalapeño powder
1/4 teaspoon fine sea salt
1 tablespoon brown sugar
1 teaspoon paprika
Juice of one lime
Put all ingredients into a small saucepan, cover and cook over medium heat, stirring occasionally for about 10 minutes. Transfer to a blender and process, adding water to make a smooth paste if needed. (be very careful with this step as hot BBQ sauce spewing out of your blender is not acceptable)
Serve while still warm or allow to cool and cover and keep refrigerated until ready to use.