Paleo Teriyaki Sauce

There are many varieties of Teriyaki sauce.  My favorite is sweet, salty, and a tiny bit spicy.  Some say that garlic is not traditional in Teriyaki but I like it.  If you prefer, you can leave it out or replace it with a teaspoon of fresh ginger.

I may have mentioned that I like sauces.  I try not to over-indulge in sauce.  It's better to taste the food with a hint of sauce, I know... I know.  I'm getting better about that.  At least now, it's healthy, real food and not some mass of chemicals bound together with corn starch and soy. 

Paleo Teriyaki Sauce
1/2 yellow onion, chopped
1 tablespoon extra virgin olive oil
1 can (12 oz.) frozen pineapple juice concentrate
1/2 cup Coconut Aminos
2 to 4 teaspoons fine sea salt
2 tablespoons crushed garlic
1/2 tablespoon crushed red pepper
1/4 cup white vinegar
1 cup honey

In a medium sized pot over medium heat, saute onion and 1 teaspoon salt in olive oil until onion is translucent and beginning to brown.  Add pineapple juce concentrate, Coconut Aminos, garlic, red pepper, vinegar, and honey plus 1 tablespoon salt.  Bring to a boil over medium-high heat, reduce to medium and continue simmering for 10 minutes.  Turn off heat and mix well with a stick blender (or cool slightly and mix in a food processor or blender).  Taste and see if it needs more salt.  Return to heat and boil gently for another 3 - 4 minutes.  Sauce should be thick but not a paste.  Cool, then place in jars and store in the refrigerator for up to one month.  Makes 3 half-pint jars.





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