MY FAVORITE BBQ SAUCE
6 ounce can tomato paste
1 1/2 cups water
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1/2 cup granular Splenda or equivalent liquid Splenda
2 teaspoons blackstrap molasses
2 tablespoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1/2 teaspoon xanthan gum
Whisk everything together in a medium pot. Bring to a boil. Cover and simmer on low heat for 60 minutes, whisking occasionally to keep it from sticking to the bottom of the pot. Cool, then pour into a pint canning jar and store in the refrigerator.
Makes about 2 cups
With granular Splenda:
Per 2 tablespoons: 17 Calories; trace Fat; 1g Protein; 4g Carbohydrate; .5g Dietary Fiber; 3.5g Net Carbs
Per 1/4 cup: 34 Calories; trace Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per 2 tablespoons: 14 Calories; trace Fat; 1g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs
Per 1/4 cup: 28 Calories; trace Fat; 1g Protein; 6.5g Carbohydrate; 1g Dietary Fiber; 5.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I always have a jar of this in the fridge. It's very easy and cheap to make and keeps for a very long time. You can leave out the xanthan gum but I don't recommend it. It gives the sauce a smooth consistency and keeps the it from separating. Most commercial barbecue sauces contain xanthan gum. The recipe actually makes a little more than a pint. When I make a batch, I usually add what doesn't fit in the new jar to what's left in the old jar.
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