Homemade Gochujang (Korean Spicy Chili Paste)

Remove the pits from the medjool dates.

In a small food processor, blend the pitted dates with water until they are finely chopped.

Add the apple cider vinegar, gochugaru (Korean red pepper chili powder), tomato paste, coconut aminos, garlic powder, onion powder, and salt to the food processor.

Blend all the ingredients until the mixture is smooth and creamy. Scrape the sides of the bowl a few times to ensure everything is well mixed.

Taste the gochujang and adjust the seasoning if necessary. You can add more salt, coconut aminos, gochugaru, or vinegar to your liking. Store in a glass jar in the fridge for up to 3 weeks.