Sunday, September 21, 2014

Raw, Fermented Paleo Barbecue Sauce

Happy Fall, everyone!

We're still enjoying a few more days of warm summer heat here in Colorado, before the autumn temperatures kick in.  The plants in our gardens are still hard at work, and a friend kindly bestowed some lovely home-grown grape tomatoes which are growing abundantly in her yard.  My kiddo loves snacking on raw tomatoes, but managed to spare a few for me to whip up a batch of homemade barbecue sauce, to go with our ribs for dinner tonight.

Thanks to Delicious Obsessions for the original recipe!  I made a few tweaks to mine, with the main thing being the use of fresh tomatoes and kimchi.  No cooking involved here, and thanks to the apple cider vinegar, salt, and kimchi, this sauce will keep well in the fridge, and will even ferment and provide a good boost in probiotics.  All you need are a few simple ingredients, a blender, and a glass jar to store your sauce in the fridge.  Here's how I put mine together:

1 cup fresh cherry/grape tomatoes
3 tbsp extra virgin olive oil
2 tbsp raw honey
2 tbsp raw apple cider vinegar
2 tbsp kimchi
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp Himalayan pink sea salt
¼ tsp fresh ground black pepper 
Puree all the ingredients in a blender, and store in the refrigerator.  

I served my sauce on the side with our Kansas City-style ribs, adding a lovely fresh, tangy flavor. Raia at Delicious Obesssions suggests slathering it on meat, prior to cooking as well.  We'll definitely try this as a marinade, too.



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