Food And Drink: SPICY CHOCOLATE BBQ SAUCE

SPICY CHOCOLATE BBQ SAUCE

Ingredients (makes 1 medium jar / 1 1/2 cups)

1 cup sugar-free ketchup (240 ml / 8 fl oz) - you can make your own
2 cloves garlic, crushed
2 tbsp butter, ghee or extra virgin coconut oil (30 g/ 1.1 oz)
2 tsp paprika, regular or smoked
1 tsp chile powder
2 tbsp cocoa powder, unsweetened (10 g/ 0.4 oz)
1/2 tsp smoked salt or pink Himalayan rock salt
2 tbsp apple cider vinegar or white wine vinegar (30 ml/1 fl oz)
2 tbsp coconut aminos (30 ml/1 fl oz)
2 tbsp Erythritol (20 g/ 0.7 oz)
5-10 drops liquid Stevia (to taste)
freshly ground black pepper
Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.

Instructions

Start by making my low-carb ketchup. Peel and crush the garlic.
Place everything into a saucepan: the ketchup, butter, garlic, coconut aminos, vinegar, smoked salt, cacao powder, paprika, chili powder, Erythritol and stevia. Cover with a lid, cook for 5-10 minutes over a medium heat. When done, take off the heat.
You can adjust the spiciness by using either mild or extra hot chili powder. Coconut aminos is a healthier alternative to soy sauce and is recommended as a healthy substitute on paleo diets. You can use any vinegar you like such as apple cider or white or red wine vinegar or even try making your own fruit vinegar.
Transfer in a glass jar and keep in the fridge up to a month or preserve for longer (water-bath canning works best).
Done - it's ready to be served!Try with BBQ Pork Ribs and don't forget to also check out my Blackberry BBQ Sauce!