Servings: 8 x 2 Tbsp
Prep Time: 5 min.
Cook Time: 20 min.


1 tsp/5 ml safflower oil
1/2 large sweet onion, diced
2 cloves garlic, chopped
1 cup/240ml Clean bottled or homemade tomato sauce
*1 chipotle pepper in adobo sauce, chopped
1 Tbsp/15 ml deli mustard, or Dijon
1 Tbsp/15 ml unfiltered cider vinegar
1 tsp/5 ml Worcestershire sauce
2 Tbsp/30 ml unsulfured blackstrap molasses
1 Tbsp/15 ml honey
1 tsp/5 ml chili powder
1/2 tsp/2.5 ml smoked paprika or sweet paprika


1.) Heat safflower oil in a small saucepan over medium heat. Add onion and saute until soft and starting to brown, 5 minutes. Add garlic and cook for 1 minute longer. Add rest of ingredients, stir to combine, and simmer for 15 minutes until slightly thickened.
2.) Pour into a food processor or blender and blend until smooth. Can be stored in a sealed container in refrigerator for up to two weeks.

*For a less spicy sauce, use half the chipotle pepper