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  • 2 Tbsp Avocado oil
  • 1/8 cup minced onion
  • 2 garlic cloves (minced)
  • 1 cup Tomato sauce -can sub ketchup (I recommend Primal Kitchen)
  • 1/2 cup dijon mustard
  • 1/4 cup red wine (can omit if preferred)
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut aminos
  • 1 Tbsp ground cumin
  • 1/2 tsp black pepper
  • salt to taste
  • crushed red pepper (approx 1-2 tsp) (for spicy sauce)


  • Heat the avocao oil over medium heat (using a medium sized pot).
  • Add the minced onions and saute for about 5 minutes, until tender.
  • Add the garlic and saute for an additional 1-2 minutes. (You may want to turn the heat down a little to prevent burning the garlic.)
  • Add all other ingredients and bring the sauce to a low boil and then turn to simmer and allow to simmer for about 5 minutes.
  • Taste the sauce and add salt or crushed red pepper if needed.
  • Once the sauce is slighty cooled, place in a blender and blend until smooth. (This step is optional...just depends if the small onion bits bother you. If you blend the sauce, it tends to get a little thicker in consistency...I just add a little water to get the consistency I prefer.)
  • Keep the sauce refrigerated for up to several weeks.