Recipe by Sudie
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!
Top Review by ml_consulting
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.
- 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 See How It's Made
- 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.