Chili Sauce and BBQ Sauce

Store-bought chili and BBQ sauces often contain lots of added sugar, whereas mine only
have the natural sweetness of tomatoes and bell peppers.

These sauces will only keep for about a week since they don’t contain any sugar. Freeze
what you’re not using in small containers to enjoy later.

Chili Sauce
• 1 red chili, finely chopped
• 2 tablespoons butter
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground white pepper
• ¼ teaspoon ground cloves
• 17½ oz. (500 g) canned crushed tomatoes
• 6¾ fl. oz. (200 ml) water
• 2 tablespoons white balsamic vinegar
• 1 teaspoon salt

Cut the chili pepper in half and remove the seeds (leave the seeds in if you prefer a really
spicy chili sauce). Heat the butter in a saucepan and add the chili and spices (except the
salt). Let this cook lightly for a minute while stirring, to let the flavors develop. Keep a
careful watch on this so it doesn’t burn.

Add the tomatoes, water, vinegar, and salt. Bring to a boil, reduce the heat, and let it
simmer for half an hour, until the sauce has thickened a little. Stir occasionally so the sauce
doesn’t stick to the bottom of the pan. Turn off the heat and blend with an immersion
blender directly in the saucepan. Taste and adjust seasonings if needed.

Pour the sauce into a quart-size measuring cup, and then with a funnel fill very clean,
warm bottles or jars with the sauce. Screw the lid on immediately. Store the sauce in the
refrigerator or freezer, depending on how often you plan to use the sauce.

BBQ Sauce
• 1 red bell pepper
• 1 red onion
• 2 garlic cloves
• 2 tablespoons coconut oil
• 6¾ fl. oz. (200 ml) tomato juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tamari soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon unsweetened mustard
• 1 teaspoon chili flakes
• ½ teaspoon coarsely milled black pepper
• ¼–½ teaspoon salt

Cut the bell pepper into sections, and coarsely chop the onion and garlic. Quickly fry the
vegetables in the coconut oil. Add the tomato juice and other ingredients, using the
smaller amount of salt at first.

Let the sauce cook down on low heat for half an hour, stirring occasionally. Taste and
adjust the seasonings if you prefer more salt or spice.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund