Sugar Free BBQ Sauce

This barbecue sauce is bursting with flavor--but, no sugar. A great recipe for diabetics and calorie counters.

Ingredients:

• 4-6 tbsp olive oil
• 3 tbsp dry mustard
• 4 medium onions, chopped
• 2 tbsp ginger
• 10-15 cloves garlic, minced
• 1 tbsp cumin
• 1 red bell pepper, chopped
• 2 tbsp garlic powder
• 1 yellow bell pepper, chopped
• 4 tbsp red pepper flakes
• 1 green bell pepper, chopped
• 2 tbsp black pepper
• 5 cups rice syrup
• 2 tbsp white pepper
• 1 cup cider vinegar
• 4 bsp paprika
• 1/2 cup red wine vinegar
• 2 tbsp celery flakes
• 1/2 cup balsamic vinegar
• 2 tbsp celery seeds
• 1/2 cup soy sauce
• Salt to taste
• 3 cups homemade catsup
• 3 sprigs fresh thyme, strip leaves from stems
• 3 cans tomato paste
• 3 cans tomato sauce
• 1 cup cilantro
• 5 roma tomatoes, chopped
• 1 cup parsley
• 2? cups water
• ? cup chopped chives
• Optional: 1 pablano chili pepper, chopped fine, with seeds and pith removed

Directions:

Heat oil in large sauce pan or Dutch oven. Add chopped onions, garlic, and bell peppers and cook until soft and lightly brown. Add remaining ingredients except parsley, cilantro, thyme, and chives. Bring to a boil, then lower heat to low and cook approximately 1-1 1/2 hours. Adjust salt to taste. Mixture should be thick. Add parsley, cilantro, chives, and thyme to sauce. Simmer for about 30 more minutes, allowing ingredients to meld together. For smooth sauce, put sauce through food processor or blender until smooth. Store in container in refrigerator.

Number of Servings: Makes approx. 1 quart

Notes from the Cook: If you add the pablano chili pepper, sauce will be quite spicy. See recipe for homemade catsup on this web site.