This recipe is gluten-free, vegan, soyfree, nut free, sugar free.
1 1/2 cups water plus 1/2 cup additional water
6 Medjool dates, pit removed and halved
1 tablespoon onion, roughly chopped
2 six ounce cans organic tomato paste
1/3 cup balsamic vinegar (use apple cider vinegar or another type if you prefer)
1 1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground chipotle pepper
1/2 teaspoon garlic powder
Combine dates and 1/2 cup water in a medium saucepan and cook over medium heat until dates are soft, about 5 minutes. Remove from heat; cool slightly. Keep the saucepan handy. You’ll use it again in a moment.
Puree dates in food processor or blender, along with the onion, until completely smooth. Add about 2 tbsp of the additional 1 1/2 cups of water to make processing easier, if needed.
Return the date mixture, along with all remaining ingredients, to the saucepan and cook over medium-low heat for 30 minutes. Stir periodically; do not boil. If the mixture begins to bubble, reduce heat.
Cool mixture to room temperature, then store in a glass jar with a tight fitting lid for up to 2 weeks in fridge.
Makes approximately 4 cups.