First, prepare your Mise en Place (French for "put in place", meaning proper planning of equipment and ingredients, measuring and cutting it all up so it is ready to go).
To start the sauce, bring a small sauce pot to medium–high heat and add the onion. When the onions begin to stick, add the garlic, cumin, chile powder and onion powder. Stir well until the spices are lightly toasted.
Next, add the vegetable stock and tomatoes. Bring to a simmer and cook for 4 to 5 minutes.
To finish the sauce, add the tomato paste, date paste, mustard, vinegar, liquid smoke and pepper. Stir very well and reduce the heat too low. Cook gently with the lid on for an another 7 to 8 minutes on low heat. Add hot sauce and sea salt to taste.
Using a stick blender, blend mixture in pot until optimum consistency. *Note - Alternatively, you can use a countertop blender.
If not serving immediately, cool and store in a sealed container in the refrigerator.
Use to glaze tofu, tempeh or your choice of vegetables.
Notes
Make brochettes by skewering peppers, mushrooms, tofu or tempeh, and pineapple, grill and brush with this marinade for a a great summer dish. Or, add Mexican spices and fold into sautéed, minced mushrooms for a delicious taco filling.Credits: Rouxbe (the world’s leading online cooking school).