Barbeque Sauce (Carolina Style) Low-Carb/Sugar-Free/Gluten-Free

Adapted from a recipe by Bobby Flay

 

Ingredients:

1/4 cup of butter

1/4 cup of onions, very finely chopped
6 cloves garlic, coarsely chopped
1 cup low-carb ketchup (homemade or the commercial kind)
1 cup of chopped tomatoes ( I used fresh tomatoes from our garden, but you can use canned if you don’t have fresh – juice, seeds and all)
1/4 cup chili powder
2 tablespoons paprika
2/3 cup Dijon mustard
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 canned chipotle chilies in adobo, chopped
1/4 cup brown ideal bulk sweetener or other brown sugar substitute
2 tablespoons xylitol honey (it’s what I had but any kind of sugar-free syrup would probably do)
2 tablespoons blackstrap molasses
Salt and freshly ground black pepper to taste

 

Preparation:

Heat the butter over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

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