I’ve always been of the firm belief that liquid smoke is what makes barbecue sauce delicious, so boy was I happy to finally find some that didn’t have added sugar.  Since my family’s recently needed to add a low-FODMAP diet to our already bountiful list of dietary restrictions, finding usable liquid smoke meant it was time to make a good BBQ sauce recipe that didn’t use garlic or onions.

This one seems to have turned out okay — we make it in quadruple batches to use as a dipping sauce for chicken dishes of all kinds.  :-)

Barbecue Dipping Sauce

Ingredients:

  • 1 can (6 0z) tomato paste
  • 1 can water
  • 1/4 tsp liquid smoke (I recommend this sugar-free brand)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp lemon peel
  • 1/8 powdered green stevia
  • 1/8 tsp ground chipotle chile pepper
  • 1/8 tsp ground ginger
  • 1 tsp pineapple juice

Directions:

1.  Combine all ingredients in a blender or food processor, and process five minutes.  (If you don’t have a blender or food processor, you can just whisk them together in a mixing bowl or saucepan; the blending just helps make a smoother sauce.)

2.  Transfer blended mixture to a medium-to-large saucepan, and simmer uncovered 20 minutes to reduce the sauce.

3.  Let cool, then transfer to a jar or tupperware, and refrigerate for 8 hours or overnight to let the flavor strengthen.

4.  Serve and enjoy!