Low Carb Chipotle Barbecue Sauce
"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!"
- Ready In:
- 25mins
- Ingredients:
- 16
- Yields:
-
3 cups
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
- Saute garlic and scallions in olive oil until just beginning to brown.
- Stir in Splenda, salt, mustard, paprika, chili powder, water, vinegar, Worcestershire sauce, chipotle chilies, and molasses, if using.
- Simmer for 10 minutes over low heat, stirring occasionally.
- Whisk tomato paste and liquid smoke into the mixture.
- Simmer another 10 minutes.
- Cool and store in refrigerator for up to one week.
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Reviews
-
I have to say, this is pretty good. I didn't have the Splenda or Chipolte, so I substituted Truvia and 1 Jalapeno. I also mixed in corn starch to thicken it up. Not too bad. -
Excellent recipe! We've been trying to cut out sugars, and up until now thought that was going to mean never enjoying BBQ again. This sauce came out the perfect consistency, and had just the right amount of heat to it. I made a few changes out of necessity: 3 scallions (as that's all I had), 5 packets of Truvia instead of the Splenda, no molasses, I couldn't find my bottle of liquid smoke, and I accidentally used distilled instead of cider vinegar. The whole family really enjoyed it. Thank you! -
My husband loved this--he was so excited to have "real" BBQ'd chicken again. I can't say I'm crazy about the artificial sugar, but I'm crazy about my man and will do what I can to please his palate! -
Wonderful. I made for my DH and he loved it. I did add 2 Tsp of Habanero Sauce, cause he likes it hot and spicy. He has eaten it on pulled pork and chicken and it was great on both. The BEST lowcarb BBQ sauce he has ever had. Thanks for posting! -
EXCELLENT! This sauce has wonderful depth in flavors. I added the molasses, as I thought the Splenda was a little strong tasting. We had this on chicken legs on the grill and it was fantastic. I must say I think I like this way better than any store bought sauce. Thank you very much for this recipe!!
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Tweaks
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Loved this. Had to substitute a little (onion for scallion, chipotle hot sauce instead of chipotle). Simmered with leftover pork roast and it was delicious. -
Excellent recipe! We've been trying to cut out sugars, and up until now thought that was going to mean never enjoying BBQ again. This sauce came out the perfect consistency, and had just the right amount of heat to it. I made a few changes out of necessity: 3 scallions (as that's all I had), 5 packets of Truvia instead of the Splenda, no molasses, I couldn't find my bottle of liquid smoke, and I accidentally used distilled instead of cider vinegar. The whole family really enjoyed it. Thank you!
RECIPE SUBMITTED BY
Sudie
Queens, New York
I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything".
My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????
