- Cuisine American
- Course Condiment
- Prep 15 min
- Cook 30 min
- Serves 4
Ingredients
- 1/4 cup avocado oil
- 8 cloves garlic, minced
- 1 small shallot, finely diced
- 1 cup tomato puree (no salt added)
- 1/2 cup date paste
- 1/4 cup balsamic vinegar
- 2 tbsp unsulphured molasses
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper (optional)
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
Instructions
- Heat the avocado oil in a medium saucepan over medium-low heat.
- Add the shallot and garlic, sautéing until fragrant and soft—do not let them brown.
- Stir in the tomato puree, date paste, balsamic vinegar, and molasses.
- Add the smoked paprika, cumin, onion powder, black pepper, and cayenne (if using).
- Reduce heat to low and simmer for 20-30 minutes, stirring occasionally until the sauce thickens.
- Remove from heat and stir in salt to taste.
- Transfer to a glass jar and allow to cool before storing.
FAQ
How long does this Garlic BBQ Sauce keep?
Keep it in an airtight glass jar in the refrigerator for up to 2 weeks.
Can I freeze this sauce?
Yes, you can freeze it in freezer-safe jars for up to 3 months; thaw completely before shaking well.
What if the sauce is too thick?
Whisk in 1-2 tablespoons of water or extra balsamic vinegar until you reach your desired consistency.
Why is this cleaner than store-bought versions?
It eliminates synthetic preservatives, high-fructose corn syrup, and seed oils in favor of whole-food aromatics.
What is a substitute for avocado oil?
You can use extra virgin olive oil or even grass-fed butter for a richer, buttery flavor profile.
How do I prevent the garlic from burning?
Keep the heat on medium-low; if the garlic begins to turn dark brown quickly, remove from heat immediately.
Can I make this spicy?
Increase the cayenne pepper to 1 teaspoon and add a pinch of red chili flakes during the sautéing step.
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