Paleo Jalapeno Barbecue Sauce

| May 31, 2013 | 7 Comments More

Here is a new format I am tinkering with for my recipes. The whole recipe is in the picture with the ingredients. This Paleo jalapeno barbecue sauce is sugar free, easy, and awesome. I hope you enjoy it!

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What you need:

  • 1 cup of tomato sauce. 
  • 1/2 cup of beef stock.
  • 3 jalapenos, chopped or slice. Remove seeds and stems to reduce the heat level.
  • 1 small red onion, diced.
  • 1/3 cup of apple cider vinegar.
  • 1 small can of tomato paste, about 1/3 to 1/2 cup.
  • 1 tbsp of Spanish smoked paprika.
  • 3 cloves of garlic, chopped.

How you make it:

  1. Combine all of your ingredients in a medium sauce pan and stir well. 
  2. Bring mixture to a boil then reduce heat to a very low simmer.
  3. Simmer for 30 minutes, stirring occasionally. For a thicker sauce, reduce/simmer for longer.
  4. Blend your sauce in the pot using an immersion blender, or just use a regular food processor or blender.
  5. Enjoy!

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Category: Sauces

Comments (7)

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  1. Addie May says:

    How long will this last in the fridge?

    • Jason says:

      I’d keep it 5 days. It will probably last a few days longer due to the vinegar and lack of sugars. The recipe yields a mason jar’s worth, so you should use it up before then anyways :)

  2. Anne S. says:

    Is there anything else to the Garlic, cumin and lime marinade? Do you have parts? (i.e. 1 part garlic and cumin to 3 parts lime)?

  3. Sarah says:

    You just made my day! Thank you! I am so looking forward to making this. Paleo since June 1…lost 20 lbs and my blood pressure and inflammation in my body have gone down drastically. But I do miss sauces sometimes! Yay! Happy 4th of July to you!!

  4. Christopher Burrell says:

    I really like this recipe. I couldn’t find a barbeque sauce in the store that didn’t have sugar or corn syrup in it. Thanks

  5. Sharyn says:

    I have had this recipe saved for ages but I am making it right now and it smells fantastic. Going to smother some turkey balls with it for supper tonight. Thank you for another great recipe

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