Low Carb Chipotle Barbecue Sauce

Sudie's Note:

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!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Yield: 3 cups

• 3 garlic cloves , minced
• 6 scallions , chopped
• ¼ cup olive oil
• ¼ cup Splenda sugar substitute
• 1 teaspoon salt
• 2 teaspoons dry mustard
• 1 ½ teaspoons paprika
• 1 teaspoon chili powder (New Mexican)
• ½ teaspoon black pepper
• 2 cups water
• ¼ 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.

Reviews

[Chef #477275]

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.

[KWB]

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!

[Nane]

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!