From Primal Palate the recipe book: Two shallots finely minced, three cloves garlic also finely minced and then fried till translucent in a tablespoon of coconut oil…then add the 1 tsp Cumin, 1 tsp Smoked Paprika, 1 tsp Chipotle Powder mix and 1 tsp Salt – stir for 30-seconds then add the 1 1/4 cup free-range organic Chicken Stock and 1 tsp Dijon Mustard with 1 tsp Grade-B Maple Syrup sweetener, stir-in and whisk 6 oz Tomato Paste and for acidity the juice of 1-1/2 Lime.
Bring to a light boil, reduce to simmer, and slightly cover with a lid. Simmer for 45 minutes and let cool.
This recipe brough to tyou by the awesome low-simmer that doesn’t burn:
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Hmmm, might have to try that one.
Low-sugar and low-salt diets benefit! The low simmer REALLY helps because it doesn’t burn it onto the sauce pan, otherwise I think you have to stir a lot. 🙂
+1.
Coming from the land of BBQ, I’m a sucker for trying new sauce recipes.