1 cup vinegar
1/4 c. water
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce
Sweetener to equal 1/2 cup sugar
1 tablespoon corn starch
1/4 cup cold water
In a medium saucepan, combine the first nine ingredients.
Heat over medium
heat, stirring frequently.
Reduce heat, and add the sweetener.
Combine the
corn starch and cold water.
Slowly add cornstarch mixture to sauce, stirring
constantly.
Continue cooking until sauce is thickened.
Allow to cool and put
in jar with screw-top lid, or squeeze bottle.
Shake well before each use.
Approximately 2 cups.
Carb Count: .90 grams of carbs per tablespoon (Which is a huge improvement
over the 18 or so carbs per tablespoon in regular bottled BBQ sauce!)
Taken from:
"Easy Living
Low-Carbohydrate Cooking,"
and was written by Theresa Sloan and Tracy
Westbrook
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