Go Back

Sweet and Spicy Barbecue Sauce

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Author: Angela Marinelli


  • 2 TBS Earth Balance olive oil, or coconut oil
  • 2/3 cup yellow onion small dice
  • 3 cloves garlic small dice
  • 6 ounces tomato paste
  • 1/2 cup water
  • 2-3 TBS Tamari contains soy or Coconut Aminos (for soy-free)
  • 2 TBS Coconut Aminos or Worceshire Sauce if no dietary restrictions
  • 2 + TBS white vinegar or apple cider vinegar
  • 3 + TBS maple syrup
  • 2 TBS coconut nectar or raw honey or light agave nectar
  • 1/2-1 tsp chipotle powder sriracha or red pepper flakes (optional)
  • Pinch sea salt
  • Note: the + sign means you may want to add a little more. Start with less and adjust to your taste as the sauce simmers.



  • Cut onion into small dice.
  • Mince garlic and smash into a paste. (If prepping garlic ahead of time be sure to let garlic sit in olive oil so it doesn't oxidize.)


  • Over medium high in a saucepan heat your chosen fat and sweat onions. Cook for 3-4 minutes.
  • Add sriracha, chipotle or chili flakes (if using). Cook for 3-4 more minutes, stirring every few minutes.
  • Add garlic. Cook 2-3 more minutes, or until onions are translucent, and fat is absorbed.
  • Add tamari, Worceshire (or coconut aminos), vinegar, maple syrup, coconut nectar, and tomato paste. Stir well and cook for 2-3 minutes.
  • Slowly pour in water and stir until smooth. Add pinch of salt.
  • Reduce heat to a low simmer.
  • Cover and Let reduce on low heat, simmering for 15 minutes.
  • Taste and adjust seasoning.


  • Store in an airtight container in fridge for 7-10 days or freeze for up to 3 months.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017