Reduced-Carb Spicy Barbecue Sauce

YIELD: About 2 2/3 cups of sauce

INGREDIENTS:

• 1 clove garlic, crushed
• 1 small onion, finely minced
• 1/4 cup butter or oil
• 4 tablespoons Splenda
• 1 teaspoon salt or Vege-Sal
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 2 teaspoons blackstrap molasses
• 1 1/2 cups water
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon prepared horseradish
• 1 can (6 ounces) tomato paste
• 1 tablespoon Liquid Smoke (made by Colgin and available in most large grocery stores)

INSTRUCTIONS:

1.  In a saucepan, cook the garlic and onion in the butter for a few minutes.
2.  Stir in the Splenda, salt, mustard, paprika, chili powder, and pepper. Add in the molasses, water, vinegar, Worcestershire sauce, and horseradish, and stir to combine.
3. Let the mixture simmer for 15 to 20 minutes.
4.  Whisk in the tomato paste and Liquid Smoke, and let the sauce simmer another 5 to 10 minutes.
5.  Let the mixture cool, transfer it to a jar with a tight-fitting lid, and store in the refrigerator.

PERSERVING:

• Each 2-tablespoon serving has 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and no protein.