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| Photo credit: girlmakesfood.com |
Paleo and Whole 30 compliant
1 teaspoon coconut oil
1 large shallot, minced
1/4 cup apple cider vinegar
1/4 cup water
1 (15 ounce) can sliced peaches (no added sweeteners)
1 (6 ounce) can organic tomato paste
1 Tablespoon coconut aminos
4 dates, soaked in boiling hot water for 30 minutes then mashed
Pinch cayenne pepper
Pinch sea salt and pepper
* In a small saucepan over low heat, sweat the minced shallot in coconut oil until translucent.
* Add the rest of the ingredients and stir well to blend. Use an immersion blender to smooth the sauce.
* Cover and allow sauce to cook over low heat for 30 minutes. Taste and adjust seasonings.
* Remove from heat then cool completely.
* Place sauce in a glass storage jar and refrigerate.
Recipe: w.lynne
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