No-Cook AIP BBQ Sauce
Get your allergy-friendly grill on with this No-Cook AIP BBQ Sauce.
Traditional barbecue sauce is full of nightshades and other inflammatory ingredients: tomatoes, chili powder, corn syrup, black pepper…you name it.
This autoimmune paleo friendly BBQ has none of those funky additives yet all of the bold, spicy flavor you would expect out of a grill-worthy sauce.
Free from chili powder, but still spicy
The secret to this recipe is Anthony’s ground ginger. It really packs a zingy punch without the bitterness that most ground gingers tend to have.
Ok, so, there’s another secret to this recipe, too…you don’t have to cook anything!
BUT you will definitely benefit from owning an immersion blender.
No simmering for this easy peasy No-Cook AIP BBQ Sauce
It’s a beautiful thing to be able to drop every single ingredient into a wide mouth mason jar, place that immersion blender into the jar and just puree until you have a bold and delicious sauce.
Twist the cap on and voila!
You’ve now got you a friendly little flavor-helper, ready to be refrigerated and slapped on your favorite recipes.
Serving ideas
I love stirring this into spaghetti squash shrimp lo-mein with a dahs of coconut aminos and a topping of green onions.
Try adding it into a little bit of No-Mess No-Egg Mayo then using that as a creamy dip for baked, spicy sweet potato fries.
Slather it on as a baste for some fabulous BBQ chicken or ribs, too!
- 1/3 cup canned whole beets
- 7 oz canned pumpkin
- 1/4 cup apple cider vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 Tb ground ginger
- 1/2 tsp Himalayan salt
- 1/2 tsp ground lapsang souchong
tea (You can grind this by itself, but I usually just whiz this up with equal parts sea salt in a food processor and keep in the pantry for a smoky flavor boost in recipes!)
- 1 Tb molasses
- 1 tsp tamarind paste
- 1 Tb maple syrup
- 1/4 cup water
tea (You can grind this by itself, but I usually just whiz this up with equal parts sea salt in a food processor and keep in the pantry for a smoky flavor boost in recipes!)- Add all ingredients to a wide mouth 2-cup or larger mason jar.
- Use an immersion blender
in an up and down motion to puree into a smooth sauce.
- Add more water for a thinner sauce if desired.
in an up and down motion to puree into a smooth sauce.- Will keep for two weeks in the fridge.
- For longer storage, freeze flat in a ziplock bag, or in an ice-cube tray for quick little sauce "packets!"
AIP Paleo Flatbread
11 Comments
Rachel
Do you have any suggestions for a caffeine-free version of your recipe please? Unfortunately, I do not process caffeine well at all, and I would prefer not to tempt the fates!
Samantha Jo Teague
Hi Rachael, I feel ya! I don’t do well with caffeine either. A matcha tea every few weeks or so does me right, and these tea leaves in small amounts don’t bother me. You can definitely leave out the smoked tea and just use salt. It won’t have that smokey flavor but it will still be yummy. 🙂
Pingback:
Pingback:
Pingback:
Pingback:
Pingback:
Pingback:
Pingback:
Melissa
Thank you for this recipe. It was so easy to make and really good.
Samantha
Hi Melissa,
Thank you for your sweet comment! I’m so happy you enjoyed the BBQ sauce. 🙂
Sam