This sauce is dirty, down and dirty, meaning we got down to the bottom of things, to the true ingredients of what a sauce should be. In New Orleans people may move slowly, but no one has the time to play around.

The world is full of things these days added to our food that aren't dirty but are downright ungodly. Gmo monstrosities, high frack-toes corn syrup, pesticides, it's a wonder our bodies aren't in even worse shape. A few years back I began to make some difficult changes in how I ate and how I choose the food I would be placing in my body. My choices were informed by science, logic, and spirit, like most good decisions.

Shhhhhhh, It's a Secret!

Everyone has their own recipe for BBQ sauce, family honor has been lost and won on such a battleground. I've heard of people putting everything from Chai tea to Cola in their secret concoctions and the results are well, as can be expected. When we talk about the Southern region of the U.S., BBQ sauce almost becomes a religion. Yet when I look on my store shelves my eyes begin to get teary, and not from the heat in the sauce. The supermarket selections are pitiful and plenty. Most of the major brands are located in Chicago or St. Louis, not that they can't make BBQ sauce in these places, but it isn't the stuff of legend. The ingredient lists are as a long as my arm, not that that's a bad thing, but half of these chemicals I can't even pronounce. Making your own sauce may take a few minutes, but the taste and benefits are well worth the effort.

Dirty Voodoo Barbecue Sauce Recipe

1 cup organic Tomato sauce
1 6 ounce can organic Tomato paste
2 tbs. Honey
2 tbs. Balsamic vinegar
1 tbs. Coconut Aminos or Soy Sauce
1 tbs. Coconut oil
1 red Onion, diced
2 cloves Garlic, minced
2 tbs. Fresh Parsley, minced
1 tbs. Fresh Basil, minced
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Chipotle Chili powder
2 tsp. Paprika
ΒΌ tsp Cinnamon
1 tsp. Liquid smoke (optional)
Salt and Pepper to taste

Heat coconut oil in saucepan over low heat. Add onions and cook until they begin to turn translucent. Add garlic to pan, just as it begins to brown add tomato sauce, tomato paste, Honey, vinegar, coconut aminos or soy sauce. Simmer over low heat for 15 minutes, stirring occasionally. Then add remaining ingredients. Cook for another 20-30 minutes, continue to stir and make sure mixture doesn't boil. Remove from heat, add salt and pepper to taste. Enjoy on everything from ribs to burgers to chicken and get some delicious dirty Voodoo mojo going.

Lilith Dorsey, M.A. is an author, filmmaker and Voodoo priestess. For more authentic New Orleans recipes check out her African-American Ritual Cookbook. She is editor/publisher of Oshun-African Magickal Quarterly, filmmaker of the experimental documentary Bodies of Water:Voodoo Identity and Tranceformation, author of Voodoo and Afro-Caribbean Paganism and 55 Ways to Connect to Goddess, and more recently choreographer for jazz legend Dr. John's "Night Tripper" Voodoo Show. The real truth about Voodoo can be found on her blog Voodoo Universe and at her website http://www.blackbrigit.com

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