This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
With summer BBQ season in full swing, I thought I would share what I have been making as an addition to easily AIP-friendly grilled meats — nightshade-free BBQ sauce! While I was brainstorming about ways I could make a flavorful sauce without all nightshades, one of my friends told me about her mother’s recipe that mostly consisted of sautéed cherries blended into a paste. I made this for our party on the 4th, and it was devoured instantly (on smoked ribs from Beyond Bacon). Here in the photo, it is seen with a smoked whole chicken — divine! If for some reason you have any sauce leftover, thin it with a little olive oil and cider vinegar and you have cherry salad dressing!
- Heat the coconut oil in a saucepan on medium heat. When it is ready, add the onion, and cook for 7-10 minutes or until browned.
- Add the garlic and cook for another couple of minutes, stirring, until fragrant.
- Add the cherries, maple syrup, cider vinegar and smoked sea salt. Cook uncovered for 20 minutes, or until the mixture thickens considerably.
- Transfer to a blender and blend on high until thoroughly mixed.