Low Carb Chipotle Barbecue Sauce

READY IN: 25mins
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.

Ingredients Nutrition

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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