Name: Moroccan Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil or unrefined coconut oil; 1 cup fresh onion, minced; 1 teaspoon unrefined sea salt or 2 tablespoons tamari soy sauce (reduce by one-half or more if using salted broth below); 4 cloves garlic, minced (about 1 to 1 1/3 teaspoons); 1 large or 2 small shallots, minced (about 1/4 cup); 1 1/2 to 2 tablespoons Moroccan Barbecue Spice Mix [SEE BELOW]; 1 tablespoon Harissa (available at Indian groceries) or low-sodium hot sauce, or ¼ teaspoon ground red pepper (such as ground chipotle), or to taste; 1 6-ounce can salt-free, sugar-free tomato paste; 1 1/4 cup water or homemade chicken or vegetable broth or stock or preservative-free chicken or vegetable broth, such as Imagine Foods or Pacific Brand; 2 tablespoon raw apple cider vinegar or balsamic vinegar, or 3 tablespoons lime juice; 1/4 teaspoon stevia extract powder (a non-caloric herbal sweetener); 1 to 3 tablespoons honey or light sorghum syrup

Moroccan Barbecue Sauce

By: Chef Rachel Albert

Moroccan Barbecue Sauce - This jazzed up ketchup alternative requires very little hands-on prep. Consider making a double batch; it freezes well and tastes delicious with so many things: salmon, halibut, poultry, beef burgers, pork, lamb, meatballs, meatloaf, or steamed broccoli. Homemade Bone-building Broth or chicken or vegetable stock produce the best flavor, but you can substitute packaged broth from a natural foods store.

Notes

This recipe freezes well.

Holiday tip: Assemble multiple batches up to 2 months ahead, then cool, cover (vacuum seal if possible) and freeze. Ship with dry ice. For local gifts, deliver in a cooler with ice packs.

For this recipe, you will need to use Chef Rachel Albert's recipe for Moroccan Barbecue Spice Mix

This recipe is from The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) by Rachel Albert

Rachel Albert has been a natural foods chef, cooking instructor, and freelance food and health writer for more than 20 years. She has led more than 1000 cooking classes in 5 states and 250+ articles published in national and regional publications.

She is the author of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces (Planetary Press, 2008) and co-author of the award-winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004)

Rachel leads group and private classes, cooking parties, kitchen coaching sessions, and healthy shopping tours in the Phoenix metropolitan area and runs the gluten-free blog www.TheHealthyCookingCoach.com

Preparation Time15 min

Cooking Time30 min

Ingredients

1 tablespoon extra-virgin olive oil or unrefined coconut oil
1 cup fresh onion, minced
1 teaspoon unrefined sea salt or 2 tablespoons tamari soy sauce (reduce by one-half or more if using salted broth below)
4 cloves garlic, minced (about 1 to 1 1/3 teaspoons)
1 large or 2 small shallots, minced (about 1/4 cup)
1 1/2 to 2 tablespoons Moroccan Barbecue Spice Mix [SEE BELOW]
1 tablespoon Harissa (available at Indian groceries) or low-sodium hot sauce, or ¼ teaspoon ground red pepper (such as ground chipotle), or to taste
1 6-ounce can salt-free, sugar-free tomato paste
1 1/4 cup water or homemade chicken or vegetable broth or stock or preservative-free chicken or vegetable broth, such as Imagine Foods or Pacific Brand
2 tablespoons raw apple cider vinegar or balsamic vinegar, or 3 tablespoons lime juice
1/4 teaspoon stevia extract powder (a non-caloric herbal sweetener)
1 to 3 tablespoons honey or light sorghum syrup

Instructions

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 for 2 minutes, add remaining ingredients; whisk until smooth.
Bring mixture to a low boil, cover, reduce heat to low and simmer with the lid ajar or cover with a spatter screen. Cook until thick, 20 to 30 minutes, stirring periodically.
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.