Kickin’ Barbecue Sauce

Kickin’ Barbecue Sauce 
    MAKES   3  CUP
   
    This recipe takes barbecue sauce to a new and healthier level by reducing the sugar and boosting the flavor. The salsa and the chiles provide spice without a lot of heat, and can be adjusted according to your preference.


3   cloves garlic, minced

1   large yellow onion, finely chopped

1   tablespoon olive oil

2   cups low-sugar ketchup

¼   cup agave syrup

¼   cup Splenda brown sugar blend

¼   cup medium-hot or hot salsa

2   tablespoons no-sugar-added apple cider vinegar

1   tablespoon Worcestershire sauce

2   teaspoons Dijon mustard

2   teaspoons chili powder

1   teaspoon ground cinnamon

1   teaspoon freshly ground black pepper

2   jalapeño or serrano chiles, pierced all over with a fork


    Sauté the garlic and onion in the olive oil over medium-high heat in a heavy saucepan until the vegetables soften, about 3 minutes. Stir in all the remaining ingredients.
Bring the sauce to a boil, then reduce the heat to low and simmer, stirring frequently, until slightly thickened, 10 to 15 minutes. Let cool and discard the chiles. Store the sauce in an airtight container in the refrigerator for up to 2 weeks.

   
    SERVING SIZE: 2 tablespoons

        EXCHANGE LIST VALUE:

        1 carbohydrate

        CARBOHYDRATE CHOICES:  1

        CALORIES: 32

        CALORIES FROM FAT: 5

        TOTAL FAT: 1 g

        SATURATED FAT: 0 g

        CHOLESTEROL: 0 mg

        SODIUM: 206 mg

        TOTAL CARBOHYDRATE: 14 g

        FIBER: 0 g

        TOTAL SUGARS: 5 g

      PROTEIN:  0 g