Search Term

Enter a search term (optional)


Select One (optional)




Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


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.


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

Preparation Time15 min

Cooking Time30 min


  • 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


  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 for 2 minutes, add remaining ingredients; whisk until smooth.
  2. 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.
  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.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Garlic Butter Noodles with Herbs

Despite the recipe name, this Garlic Butter Noodles with Herbs recipe doesn't include any noodles. Instead, zucchini provides the base… Continue reading: "Garlic Butter Noodles with Herbs"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Do Not Sell My Personal Information Subscribe Terms of Service Submit Your Recipes! Unsubscribe

FaveHealthyRecipes does not provide medical advice, diagnosis or treatment. See Terms of Service.

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It