Asian BBQ Sauce

 

10 pitted dates

½ cup soy sauce or tamari

2 tablespoons agave or brown sugar

1 tablespoon balsamic vinegar

2” peeled ginger, cut into pieces

2 teaspoons toasted sesame oil

1 tablespoon hot sauce (such as Sriracha)

3 tablespoons fish sauce

¼ teaspoon five spice powder

 

  1. Combine the all of the ingredients. Puree it in a blender, food processor, or with an immersion/stick blender
  2. Refrigerate for up to 3 weeks

 

Makes approximately 2 cups