Salsa barbacoa ahumada sin azúcar (baja en carbohidratos y sin cocción)

Ingredientes

• 1 cup strained tomatoes (passata)
• 2 tablespoons balsamic vinegar
• 2-3 tablespoons sugar-free brown sugar substitute (homemade or store-bought; or monk fruit sweetener)
• 1/2 teaspoon ground chipotle chili pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt (or to taste)
• 1/8 teaspoon ground cloves (optional)
• 3/4 teaspoon liquid smoke (I use hickory flavored)
• 1/4-1/2 teaspoon xanthan gum, for a thicker sauce (optional)

Preparación

1. 1

   Combine Ingredients: To a small bowl, add the strained tomatoes, balsamic vinegar, sweetener, chipotle pepper, smoked paprika, salt, ground cloves (if using), and liquid smoke. Whisk until the sweetener dissolves, about 1-2 minutes.

2. 2

   Taste and adjust sweetener, seasoning, and smoke, if needed. If the sauce tastes grainy, continue whisking until the graininess dissipates.

3. 3

   Thicken (Optional): If you prefer a thicker sauce, sprinkle on xanthan gum and whisk until the sauce thickens to your desired consistency and the gum is incorporated. If you prefer not to use xanthan gum, scroll up to the post above to view some other thickening alternatives.

4. 4

   Slather: Use immediately or, for the best flavor, allow to rest for 10 minutes before slathering on Instant Pot Ribs, Instant Pot Pulled Pork, chicken wings, or other meats.

5. 5

   Store leftovers in an airtight container in the refrigerator for 7-10 days or in the freezer for up to 3 months.