BBQ sauce has so much sugar! So does ketchup. Have you ever tried making your own? After I successfully made g-free enchilada sauce over the summer, I knew I needed to give BBQ sauce a try. It’s not hard at all. The key is in getting the spices measured just right; I should know, I made it twice before getting it spot on. I cut the acidity with a little stevia and a tiny bit of honey to keep it as low sugar as possible. I tossed in a secret ingredient to make it sweet. It’s a veggie. Can you guess? You could make it and blend with two soaked dates for a Whole30 option too.
Store the rest in the fridge for a week. Or bottle it and give it to friends. I made BBQ grilled chicken and it was amazing. I used 1/2 cup to marinate two breasts and then grilled. After, I topped each with 2 additional tablespoons. I cannot wait to make a BBQ Chicken Cauliflower Crust Pizza!
- Prep Time : 5 minutes
- Cook Time : 18 minutes
- Yield : 2.5 cups
- 1 tablespoon ghee or coconut oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1/2 cup carrots, thinly sliced
- 1 1/2 tablespoons chili powder
- 1 tablespoons cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8-1/4 teaspoon cayenne pepper (spice to your liking)
- 1 1/2 cups chicken or beef broth
- 2 tablespoons apple cider vinegar
- 6 oz tomato paste
- 1 tablespoon honey
- 3 mini spoonfuls organic concentrated stevia
- In a large pot, heat the ghee over medium heat. Add the onions and stir for 2 minutes. Add garlic and stir for 3 minutes. Add carrots and continue heating over low-medium for 2-3 minutes.
- Add all the spices and stir for 1 minute. Add the chicken broth, vinegar, honey and stevia and stir well for a few minutes. Cover and simmer on low for 10 minutes.
- Remove lid, stir, and then use an immersion blender or pour into a large blender to process until smooth (about 30 seconds).
- Let cool before storing in fridge.