Sweet and Tangy Barbecue Sauce

  • 4Servings


  • 3 Tablespoons olive oil
  • 4 shallots, diced
  • 4 teaspoons water
  • 2 cloves garlic, diced
  • 1 (15-ounce) can peaches, drained
  • 1 (8-ounce) can pineapple chunks, drained
  • 1 cup diced tomatoes
  • 1/4 cup apple cider vinegar
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup wheat-free tamari
  • 1/4 teaspoon cayenne papper
  • 5 Tablespoons molasses


  1. Add the olive oil and shallots to a small saucepan while it is still cold. Heat the pan over a low flame and cook the shallots, stirring occasionally for about 2 minutes, until they begin to caramelize.
  2. Add 1 tablespoon of the water and continue to cook, stirring occasionally, for 7 more minutes, until shallots are soft.
  3. Add garlic and remaining Tablespoon of water, and cook, stirring constantly, for 3 more minutes. Remove from heat.
  4. In your blender, pulse the peaches, pineapple, tomatoes, vinegar, pepper, red pepper flakes, tamari, cayenne, molasses, shallots, and garlic until smooth.
  5. Store your sauce in an airtight container for up to 1 week in the refrigerator.