This rich, tangy sauce starts with tomato paste whisked smooth with water, apple cider vinegar, and maple syrup for that classic sweet-tart BBQ balance. Coconut aminos bring a deep, savory backbone in place of anything soy-based, while smoked paprika, garlic powder, onion powder, and a touch of dry mustard build layers of smoky, slow-cooked flavor. A gentle simmer on the stovetop lets everything reduce and thicken naturally, no shortcuts, until it coats a spoon and holds a clean line when you run a finger through it. A pinch of cayenne adds optional heat if you like it spicy. Since everything here comes from simple, whole-food pantry staples with no processed oils in sight, it's an easy one to keep stocked in a seed oil free kitchen. Simmer it once and you'll have a jar ready for ribs, grilled chicken, or burgers all week long.
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Combine the tomato paste, water, apple cider vinegar, maple syrup, and coconut aminos in a medium saucepan. Whisk until smooth.
Add the smoked paprika, garlic powder, onion powder, dry mustard, black pepper, salt, and cayenne, if using. Whisk again until fully incorporated.
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