15-Minute Gluten Free, Paleo & Keto BBQ Sauce

Ingredients

• 80 ml white wine vinegar
• 1 tablespoon extra virgin olive oil
• 3 teaspoons smoked paprika
• 2 1/2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 3/4 teaspoon black pepper (freshly ground)
• 3/4 teaspoon ground cumin
• 1/2-1 teaspoon chipotle powder (to taste)
• 1/4-1/2 teaspoon cayenne pepper (to taste)
• 1/4-1/2 teaspoon kosher salt (to taste)
• 1/2-1 teaspoon arrowroot (or 1/4 tsp konjac powder)
• 120 ml hot water (optional)
• 1-3 tablespoons xylitol (optional, to taste)

Instructions

1. 1

   Mix vinegar, olive oil, paprika, oregano, garlic, black pep- per, cumin, chipotle, cayenne, salt and water in a saucepan over medium/low heat. Add sweetener to taste and simmer for 10 minutes.

2. 2

   Make a glaze by dissolving the arrowroot or konjac pow- der in a couple tablespoons of water. Whisk the slurry into the sauce. Continue to simmer, whisking constantly to avoid lumps, just until desired consistency is reached (arrowroot breaks down in prolonged heat). Feel free to thin out with more water as needed, or thicken with more arrowroot (keep- ing in mind that your sauce will continue to thicken while cool- ing).

3. 3

   Store in an airtight container in the fridge for up to 5 days.