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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

  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.

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