Makes about 12 ounces
- 1/2 cup organic ketchup
- 2 tablespoons of avocado oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon white vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons molasses
- 1 teaspoon tamarind paste (look for it in the ethnic foods aisle)
- 1 tablespoon maple syrup
- 1 tablespoon vegan Worcestershire
- 1 tablespoon dijon mustard
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 cup pineapple (if using frozen, thaw first)
- 1/3 cup water
Add all ingredient to the blender container. Blend until smooth and creamy. Feel free to add more water for desired consistency.
To thicken the sauce, pour it into a small saucepan and heat gently until thickened. I typically skip this step.
Pour into a jar with an airtight lid, and store in the refrigerator until ready to use. It should stay fresh in the refrigerator for about a week.
Bonus! Get your free Healthy Meal Planning and Prep Guide
Life is busy, and weekends can be super busy, whether you’re doing errands, having fun, or dedicating your entire weekend to youth sports LOL.
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Ready to download the guide?