Before I get into today’s post, for the most delicious BBQ sauce I’ve ever tasted (it’s more than aBBQ sauce – it’s a way of life), I wanted to share a few random thoughts about Dallas (remember how we moved here almost 3 months ago? Yeah, me either). We’ve been here such a short time that we’re both still acclimating to the city, the people, the heat (!!!!!), but a few things have stood out to me since the first few days we arrived:
- The drivers here are bananas! The speed limit on the expressway (which you have to take to get anywhere in the city) is 70mph (70mph!) but I’m pretty sure most Dallas residents need to get their eyes checked because they think it says 90mph. Also pretty sure that cars in Dallas are not made with turn signals…?
- The radio stations here consist of the following: 40% Christian talk radio, 30% Country music, 20% stations in Spanish, and 1% NPR. I finally consider myself part of the 1%.
- There are so many CRITTERS here! In Chicago I would get startled by the occasional silverfish in the bathroom. Here in Dallas, I’ve experienced my first matchbook-sized cockroaches, little green lizards (Nomi loves playing with those), snails on our front door (?!?) and even an ARMADILLO! This topic brings me to my next point….
- Fleas. Just….fleas.
But we’ve been really enjoying the warm weather and how we could do this in March:
Oh! And good news. Nomi has gotten cuter since we moved (she gets cuter every day, actually. We don’t know how she does it):
Now, on with the show!
This homemade BBQ sauce actually already made an appearance on the blog, in my recipe for Paleo BBQ Chicken Pizza (drool). I’ve always liked BBQ sauce, but have always had beef with the insane amount of added sugar, artificial coloring, and other other weirdo chemicals that they add to the bottled stuff on most grocery store shelves. When you make your own, you can taste the ingredients BBQ sauce is supposed to have: sweet tomato paste, tangy vinegar, smoky chili powder…mmmm….
I love to keep (and currently have) a jar in the fridge to eat with eggs, roasted veggies, or any kind of grilled or roasted meat. The options really are endless!
*This recipe is borrowed mostly from this one found on Pinterest.
- 1 tablespoon olive oil
- 1 cup onion, diced small
- 3 cloves garlic, minced
- 6 ounces tomato paste
- 3 tablespoons apple cider vinegar
- 1½ cups chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon cumin
- 1 teaspoon ground mustard seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried chipotle pepper
- 1 tablespoon chili powder
- 3 tablespoons maple syrup
- Heat the olive oil in a small saucepan over medium-high heat. Add the onion and garlic, saute until soft and fragrant.
- Add all remaining ingredients, and simmer over low heat for about 5 minutes, until sauce begins to thicken.
- Remove from heat and let cool for about 10 minutes.
- In a blender, Magic Bullet, or using an immersion blender, blend sauce until smooth.