Roasted Tomato, Honey, and Chipotle Sauce

• 2 Tbsp Olive Oil
• 1 cup diced Onion
• 1 Tbsp diced Garlic
• ​¼ cup Tomato Paste
• 1 (14.5 oz) can roasted Tomatoes
• 1 tsp smoked Paprika
• 2 tsp Chili Powder
• ½ cup Honey
• ¼ cup Apple Cider Vinegar
• 3 Tbsp Chipotle Puree (or sub 3 chipotle peppers in adobo sauce)
• 1½ tsp kosher Salt

Heat a saucepan and cook the onions and garlic in olive oil until translucent. Stir in tomato paste and cook until fragrant.  Add the remaining ingredients and simmer for 15 minutes.

Let the sauce cool a bit, then blend until smooth.

h/t Cool Smoke

Barbeque Sauce

• 2 Tbsp coconut oil
• 2 medium onions, minced
• 2 28oz cans whole tomatoes in juice
• 2 8oz cans tomato sauce
• 1 ½ cups apple cider vinegar
• 1/2 cup honey
• 4 Tbsp date molasses
• 1/2 cup orange juice
• 2 Tbsp paprika
• 2 Tbsp chili powder
• 4 tsp hickory liquid smoke
• 4 tsp ground black pepper
• 2 tsp salt
• 1 tsp worcestershire sauce 
• 1/4 cup dijon mustard
• 1/2 tsp all spice
• 1 bay leaf

Mince the onions in a food processor and set aside. In a dutch oven, heat up the coconut oil on medium for a few minutes. Add the onion and saute until the onion becomes translucent, about five minutes.

Add the rest of the ingredients, and just as it starts to boil, set the heat to low. Simmer for two hours, using a potato masher to break up the tomatoes as they cook. After two hours, remove the bay leaf and blend the sauce until it’s smooth. Simmer for another 30 minutes.

Honey Mustard Sauce

• 2 Tbsp canola mayonnaise (or homemade)
• 2 Tbsp Dijon mustard
• 2 Tbsp honey

Whisk all ingredients together. Serve immediately or refrigerate.

Pairs well with whitefish or chicken.