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
- 59.14 ml olive oil
- 59.14 ml Splenda sugar substitute
- 4.92 ml salt
- 9.85 ml dry mustard
- 7.39 ml paprika
- 4.92 ml chili powder (New Mexican)
- 2.46 ml black pepper
- 473.18 ml water
- 59.14 ml cider vinegar
- 29.58 ml Worcestershire sauce
- 2 chipotle chiles in adobo, minced
- 14.79 ml molasses (optional)
- 170.09 g can tomato paste
- 14.79 ml 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.