Moroccan Barbecue Sauce

Makes 2 1/2 Cups

November/December 2007
By Rachel Albert-Matesz 
Image Gallery
Tangy barbecue sauce is a great ketchup alternative, with less sodium and refined sugar.
Povy Kendal Atchison
Article Tools
Print
Comments
RSS
Bookmark and Share

This jazzed-up ketchup alternative requires very little hands-on preparation time. It freezes well and tastes delicious with so many things: salmon, halibut, poultry, beef, pork, meatloaf or steamed broccoli.

RELATED CONTENT

Holiday prep tip: Assemble multiple batches up to 2 months ahead, then cool, cover (vacuum seal if possible) and freeze. 

Shipping: Ship with dry ice. For local gifts, deliver from refrigerator or freezer in a cooler with ice packs.

1 tablespoon extra-virgin olive oil or unrefined coconut oil1 cup minced onion
1 teaspoon unrefined sea salt or
2 tablespoons tamari soy sauce
4 cloves garlic, minced
1 large or 2 small shallots, minced (about 1/4 cup)
11/2 to 2 tablespoons Moroccan Barbecue Spice Mix (at left)

6-ounce can salt-free, sugar-free tomato paste
1 tablespoon harissa (available at Indian groceries) or low-sodium hot sauce or 1/4 teaspoon ground red pepper
11/4 cups water or salt-free, preservative-free chicken or vegetable broth
2 tablespoons balsamic or apple cider vinegar
¼ teaspoon additive-free stevia extract powder (a noncaloric herbal sweetener)
1 to 2 tablespoons honey or maple syrup

1. Heat oil and onions in a 1-quart saucepan over medium heat. Cook until translucent, 5 to 8 minutes, stirring periodically. Reduce heat as needed to prevent burning. Add sea salt or tamari, garlic and shallots. Stir 2 minutes, add remaining ingredients and whisk until smooth.

2. Bring mixture to a low boil, cover, reduce heat to low and simmer with lid ajar. Cook until thick, 20 to 30 minutes, stirring periodically.

3. Pour sauce into one or more wide-mouth glass jars. Cool, cover and refrigerate. Once cool, freeze what you don’t plan to use within 2 weeks.

Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Natural Home readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Natural Home Magazine?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Subscribe today and save 50%
First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Natural Home

Welcome to Natural Home, the authority on green lifestyle and design. With an up-to-date outlook on current trends in sustainable building and wholesome living, Natural Home gives today’s eco-conscious homeowners the information they need to live in nurturing, healthy homes. Subscribe to Natural Home today to get inspired on the art of living wisely and living well.

Save money and a few trees by paying with your credit card now. Take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Natural Home for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me Later and pay just $19.95