After days and days of gray clouds and rain, the sun decided to break through and shine down on us. I don't know about you all, but the type of food I am in the mood for often depends on the weather. Well, those sunbeams got Matt and I craving some good ol' BBQ sauce to go with the chicken thawing in the fridge.
Mission for the afternoon: Sugar-free BBQ sauce!
I browsed barbecue sauce recipes online to get a feel for the basic ingredients and then modified them to fit within my dietary restrictions. It took a bit of adjusting as I went along but the end I had something sweet yet tangy, spicy, and gooey.... everything a good barbeque sauce should be.
I use my husband as my official taste tester and I knew this sauce was ready when he said "Its terrible!" as he grinned and went in for a second bite.
Ingredients
1 Tbsp oil
1 small onion, diced
2 cloves garlic, minced
6 oz can tomato paste
1/2 cup honey
2 Tbsp vinegar (I used apple cider vinegar)
2 Tbsp mustard powder
pinch of ground cloves
Chipotle powder to taste
1 cup water
Directions
Heat oil in pan over medium heat and cook the onion for 2-3 minutes. Add the garlic and cook 1 minute more. Add the remaining ingredients and simmer over low heat 10-20 minutes or until desired consistency is reached. Season with salt and pepper if needed. Remove from heat and cool for a few minutes before transferring sauce to a food processor. Blend until smooth. Refrigerate until ready to use.
This recipe produced a little over 2 cups of sauce which would be plenty for 4 to 6 people. Play around with the seasonings and adjust it for your personal preference. You could add in a bit of Worcestershire sauce too. Also, the type of honey you use will influence the flavor. I recommend clover honey because the underlying flavors are pretty mild.
I look forward to using this recipe this summer. Our oven-cooked chicken tasted great with the sauce but I know it would be even better from the grill.
I want to try some! Sounds delicious!
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