Keto Habanero BBQ Sauce

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Keto Habanero BBQ Sauce

Servings: 32

INGREDIENTS

1 Habanero pepper, (or substitute a Scotch Bonnet pepper if Habanero not available)

35 g (3 tbsp) Monk fruit sweetener

9 g (1 tbsp) garlic powder

14 g (1 tbsp) unsalted butter

66 g (4 tbsp) tomato paste

7 g (1 tbsp) onion powder

31 g (2 tbsp) Dijon mustered

17 g (1 tbsp) Worcestershire sauce

42 g (2 tbsp) Sriracha Chili Sauce

300 g (1 1/4 cup) of water

60 g (1/4 cup) apple cider vinegar

6 g (1 tsp) salt

7 g (1 tbsp) sweet paprika

2 g (1 tsp) freshly ground black pepper

6 g (1 tbsp) ground cumin

0.3 g (1/2 tsp) ground coriander

1 g (1/2 tsp) ground ginger

0.5 g (1/4 tsp) ground allspice

DIRECTIONS

1. Combine all of the ingredients in a small bowl or measuring cup. Stir well
2. Pour into a saucepan and cook over medium-low heat for 10 to 15 minutes.
3. Cook at a light simmer until a thick BBQ sauce consistency has been achieved. About one half cup of liquid will evaporate.
4. The net product will be about 1 cup of BBQ Sauce. Pour into jars to store in refrigerator. Or freeze (use ice cube cubes for easy access) until needed.

MACRONUTRIENTS CHART

FYI - BE CAREFUL HANDLING THE PEPPER!

If you are making the Habanero BBQ sauce and handling peppers such as habaneros or Scotch Bonnets, I strongly recommend you use gloves when cutting, chopping and handling these peppers; Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale, and even after washing your hands, you may experience difficulty if you rub your eyes, or touch your contact lenses!

There are many ingredients in this recipe, but most of these spices are used to various degrees in other recipes. The only recipe-specific ingredient is the actually the Habanero pepper.

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By Angela Wilkes
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Cuisine: Mexican
Category: Sauces and Dips
Created: May 13, 2017