Unsweetened BBQ Sauce

GF V DF VG NF SF Apr 15, 2023

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Most commercial BBQ sauces are loaded with high frustose corn syrup, making them insanely sweet and super bad for you. I prefer to keep mine fully unsweetened, but for a sweeter taste, you can add a little of any sweetener you desire. I love to use my BBQ sauce in my BBQ Pulled Chicken and Coleslaw, Classic BBQ Meatloaf and Lemon Roasted Broccoli, and Bean Kaled by Cheese. If you instead want some ketchup, you should see my Date Sweetened Ketchup or Pickle Ketchup with Hot Honey

- 6 oz (170 g) Tomato paste, canned
- 1/3 cup (80 g) Water
- 1/3 cup (80 g) Apple cider vinegar
- 2 tbsp (30 g) Soy sauce, low sodium, gluten free
- 1 tbsp (10 g) Paprika
- 1 tbsp (10 g) Chili powder
- 1 tbsp (10 g) Garlic powder
- 1 tbsp (10 g) Onion powder
- 1/2 tsp (1.5 g) Cinnamon

1. Whisk together all the ingredients in a medium saucepot. Cover, and cook over low heat for about 20 minutes, or until bubbling and thickened

2. Transfer to a large mason jar, and let cool at room temperature (uncovered) for about 30 minutes before covering with a lid and refrigerating. Store in the fridge for up to 1 week, or freeze indefinitely

https://www.poormanprotein.com/recipes/bbq-sauce

Description

 Most commercial BBQ sauces are loaded with high frustose corn syrup, making them insanely sweet and super bad for you. I prefer to keep mine fully unsweetened, but for a sweeter taste, you can add a little of any sweetener you desire. I love to use my BBQ sauce in my BBQ Pulled Chicken and Coleslaw, Classic BBQ Meatloaf and Lemon Roasted Broccoli, and Bean Kaled by Cheese. If you instead want some ketchup, you should see my Date Sweetened Ketchup or Pickle Ketchup with Hot Honey

Time

Prep Time:

5 minutes

Rest Time:

30 minutes

Cook Time:

20 minutes

Total Time:

55 minutes

Cost

Total Cost:

Cost per Serving:

$0.17

Ingredients

Serving(s)

6 oz Tomato paste, canned
1/3 cup Water
1/3 cup Apple cider vinegar
2 tbsp Soy sauce, low sodium, gluten free
1 tbsp Paprika
1 tbsp Chili powder
1 tbsp Garlic powder
1 tbsp Onion powder
1/2 tsp Cinnamon

Instructions

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1. Whisk together all the ingredients in a medium saucepot. Cover, and cook over low heat for about 20 minutes, or until bubbling and thickened



2. Transfer to a large mason jar, and let cool at room temperature (uncovered) for about 30 minutes before covering with a lid and refrigerating. Store in the fridge for up to 1 week, or freeze indefinitely

Nutrition Facts

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Servings: 12

Serving Size: 2 tbsp (30 g)
Calories: 24

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Total Fat: 0.3g (0 %)
 Saturated Fat: 0.0g (0 %)
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.0g
Cholesterol: 0mg (0 %)
Sodium: 134mg (6 %)
Total Carbohydrate: 5.0g (2 %)
 Fiber: 1.3g (5 %)
 Net Carbs: 3.7g
 Total Sugar: 2.0g
  Added Sugar: 0.0g (0 %)
Protein: 1.3g (3 %)

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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 15mg (1 %)
Iron: 0.84mg (5 %)
Magnesium: 11mg (3 %)
Potassium: 201mg (4 %)

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Glycemic Index:

30.1

Glycemic Load:

1.5

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