Rachel Schardt
Yeah Not the best picture but ya'll get the point.

This isn't exactly paleo it's more a primal recipe that I found playing on the interwebs of Google.  I found this recipe at another bloggers home. You can check it out here! Apparently they have a .com domain now....I'll get there soon enough.

Well any way's all her recipes are grain free, gluten free and more. I tweaked this recipe to suit us and some of the loves I have in my kitchen helped. This is a semi thick sauce, but I will say with the hot chili paste/sauce go little and add more if needed.

Oh if your wondering about the bottles, I got them from Hobby Lobby...killer sale 50% at the time. Just make sure you use you're smartphone to pull up a coupon. It helps.

1/2 shallot, minced
4 cloves garlic, grated
3/4 cup bourbon---This is about 4 nip bottles of bourbon for those that don't drink much and hate math.
1/2 teaspoon black pepper
1/2 tablespoon salt
2 cups ketchup
1 4oz can tomato paste
2 tablespoons liquid smoke (optional)
1/4 cup coconut aminos-----I used bragg aminos since I couldn't find coconut aminos.
1/2 cup honey (or to taste)
2 tablespoons Sambal Oelek (or other hot chili paste)---I used sriracha sauce for this.
1/3 cup cider vinegar---apple cider vinegar is what used

~Note~ I also used hickory smoked salt for the salt in the recipe. I feel that BBQ sauce should have more of a smokey taste to help with grilling or making pulled bbq (both of those are paleo friendly meals).  My family and I don't care for mustard BBQ sauces or ones heavy with vinegar. We love that smokey taste that compliments the meats we grill not drowning it in tons of sugar or processed yuck. 


In a large saucepan, combine the shallot, garlic and bourbon.  Simmer the mixture on medium low for 10 minutes until the shallot is translucent.  You are not looking for browning.

Add the remaining ingredients, stirring frequently on medium low heat until the mixture is well incorporated.  

Continue to heat on medium low/low head until the mixture reaches the desired texture and flavors have come together - about 20 minutes.  I added extra liquid smoke and a bit more hickory smoked salt. This mixture will be thick.  

Strain sauce if desired. 

Use immediately in your favorite recipe or freeze in a zipper lock bag for up to a month. Or use a really good bottle with a seal that you can reuse. If you are using a bottle like I did, fill using a small kitchen funnel. Let the bottles get to room temp. Pace the seal/top back on the bottle and store in the fridge.

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