Want To Know Why Our Homemade Barbecue Sauce Is Better?

Want To Know Why Our Homemade Barbecue Sauce Is Better?


Although we love giving you entire meals that you can enjoy on the 21-Day Clean Program, we also love sharing our favourite sides and condiments to have post-cleanse. These small dishes, like homemade barbecue sauce, keep our pantries and fridges well-stocked so that we have the perfect additions to jump the flavor of our meals notch or two.

Simple foods like plain chicken or cooked vegetables become amazing with the seasoning and other additions you add to them. This is a classic homemade barbecue sauce that goes well with so many things and can be used with a variety of cooking methods, including traditional grilling of meat and vegetables. Save this one for post-cleanse as tomatoes are the main ingredient.

Makes 1.5 Pints

Homemade Barbecue Sauce Ingredients:

3 teaspoons olive oil

1 large onion, diced

2 garlic cloves, minced

24 ounces whole peeled tomatoes, pureed

2 teaspoons chipotle powder

1/4 cup apple cider vinegar

1/4 cup whole grain mustard

½ teaspoon stevia powder

1 teaspoon allspice

2 tablespoons freshly grated ginger

½ teaspoon sea salt (add more to taste)


Gather and prepare all ingredients.


Add the olive oil to a medium to large sauce pot over medium heat. When it’s warm, add the onions. Sauté until translucent, about 5 minutes, then add the garlic and sauté for another two minutes, until fragrant.

Add in the remaining ingredients and stir until combined.

Reduce the heat to a low simmer and let it slowly cook down and thicken up, around 30 minutes. Remember to stir often to keep the bottom from burning.


Once it’s nice and thick, taste and adjust seasonings.

Pour into a glass jar to store. A funnel is very helpful for this step.

This sauce keeps in the fridge for a few days, but you can freeze it in plastic containers or bags for it to keep for a longer period of time. Also feel free to can your homemade barbecue sauce using a traditional water bath process.




Recipe//Frank Giglio
Photography//Jenny Nelson