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Chipotle BBQ Sauce Recipe

Summer time is the perfect time to fire up the grill and barbecue.  I know you’ll love this sauce which is gluten free and vegan (no dairy).  If you have subscribed to The WHOLE-istic Life newsletter than you have already received this recipe a couple of months ago.  One bonus to subscribing [1].

I thought I would share it now with everyone else.  You can use this on meats or vegetables as it will add flavor to anything.

Chipotle BBQ Sauce


4 organic unsulphured apricots

3 organic medjool dates, chop and soak in

½ C boiling water
½ sweet onion chopped sautéed
1 tsp organic coconut oil
2-4 cloves of garlic minced
¼ C Black Strap Molasses
1 TBS raw organic honey
½ cup apple cider vinegar
6 oz tomato paste- I small can
1 tsp ground chipotle or 1 or 2 chipotle in adobo peppers
1 lemon juiced
¼ tsp ground cloves
½ tsp nutmeg
1 tsp ground Ancho chili
1 tsp ground dry mustard
1 tsp brown spicy mustard
¼ C brown sugar
15 oz tomato sauce
Sea Salt and fresh ground pepper to taste


First thing you want to do is get your apricots and dates chopped and into the boiling water to soak.

Next in a sturdy saucepan cook up the onion until soft and then add in the garlic to flavor the oil and soften some. DO NOT let it burn.

Next toss in everything else including the softened fruit along with the water it soaked in.

You’ll want to bring it slowly to a boil and then let it simmer for 15 minutes.

Now you can pour it all into a blender to smooth out or you can use an immersion blender.  I actually like my VitaMix for this [2] because I know it will not miss any little bits and pieces and I’ll get a smooth sauce.

Make sure you vent your blender with a towel when blending hot liquids.  Start slow and up the speed until you feel like its all been pureed.

Transfer back to your saucepan and simmer for another 15 minutes.

Make sure you taste this and you like the way it tastes.  You might want more salt, sugar, spiciness or whatever.  Make the adjustments and let it simmer a little so those tastes incorporate, then taste again.

I would have liked it a little hotter but my family is not as spicy as I am. If it was just me, I would up the chipotle number in the recipe.

Now you’ll want to slather it on your chicken, beef ribs, pork chops, lamb short ribs, seafood, grilled vegetables, tofu, or anything else you want.

Other things you may want to incorporate into this could be Worcestershire sauce, just the anchovies if you want the taste but not the high fructose corn syrup, regular molasses or whatever direction you want to take it in. Have fun and play with it.

This will make at least 6 cups of sauce. I froze a lot of mine so I could use it when ever I wanted.