Low Carb Chipotle Barbecue Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Whew! I thought I lost this recipe, I've been meaning to post it for ages! Anything that makes me feel like I'm eating like a civilian , despite the diabetes, is a plus in my book. The original recipe, which was from the Santa Fe New Mexican, had 1 tbs. of molasses in it - I leave it out, but you could use it if you wish. Hope you enjoy this! Ingredients:
3 garlic cloves, minced |
6 scallions, chopped |
1/4 cup olive oil |
1/4 cup splenda sugar substitute |
1 teaspoon salt |
2 teaspoons dry mustard |
1 1/2 teaspoons paprika |
1 teaspoon chili powder (new mexican) |
1/2 teaspoon black pepper |
2 cups water |
1/4 cup cider vinegar |
2 tablespoons worcestershire sauce |
2 chipotle chiles in adobo, minced |
1 tablespoon molasses (optional) |
1 (6 ounce) can tomato paste |
1 tablespoon liquid smoke |
Directions:
1. Saute garlic and scallions in olive oil until just beginning to brown.
2. Stir in Splenda, salt, mustard, paprika, chili powder, water, vinegar, Worcestershire sauce, chipotle chilies, and molasses, if using.
3. Simmer for 10 minutes over low heat, stirring occasionally.
4. Whisk tomato paste and liquid smoke into the mixture.
5. Simmer another 10 minutes.
6. Cool and store in refrigerator for up to one week.
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