¼ c. coconut oil
6 cloves garlic
3 TBS. brown mustard seeds
32 oz. tomato sauce
¼ c. apple cider vinegar
¼ c. coconut aminos, liquid aminos, or soy sauce
½ c. honey
2 tsp. chili powder
2 tsp. paprika
2 tsp. salt
Chop the onion and sweat it out in a large pot with the coconut oil until it turns clear. Chop the garlic and jalapeño, add it to the pot with the brown mustard seeds, and cook for another minute.
Dump in the tomato sauce, apple cider vinegar, coconut aminos, and honey. Use plain tomato sauce with nothing added; if you need to use crushed or diced tomatoes that is fine because they'll get pureed anyway. Coconut aminos are a soy-free version of soy sauce made from coconut; if you can't find them use liquid aminos (they are also soy-free), or just use soy sauce.
Cook the sauce on high for about 5 minutes, stirring frequently. Use an immersion blender to puree completely, or transfer to a blender in small batches. Simmer the pureed sauce for another 10 minutes or so, until it reaches a consistency you like.
This recipe makes about one quart of barbeque sauce. Store whatever you won't use in about a week in the freezer. It defrosts well.
Tips: Skip the jalapeño if you don't like them. If you simmer the sauce too long and it becomes too thick, just add a little water back in. No big deal.
This is the first thing I used my barbeque sauce for: BBQ Beef Biscuits.
Printable: Truly Homemade BBQ Sauce