Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Cravings, and Conquer Your Addiction

by Nicole Avena

Sugarless BBQ Sauce Makes 1½ cups Do you often find yourself needing something to dip your food into to jazz it up? I can relate, especially when it comes to boring chicken or salmon. This recipe is for all the big dippers out there. Commercial BBQ sauces have tons of added sugar, but this one has none. With the same core flavors as packaged BBQ sauce, you won’t miss the original. Make a batch and store it in the fridge to use as needed for cooking, marinating, and dipping. INGREDIENTS ¼ small yellow onion, grated 1 large garlic clove, grated 1 (6-ounce) can tomato paste 2 tablespoons apple cider vinegar 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 teaspoon chili powder 1 teaspoon fine sea salt ½ teaspoon freshly ground black pepper ½ teaspoon adobo sauce (see Note) ¼ teaspoon ground cinnamon In a medium saucepan, combine the onion, garlic, tomato paste, apple cider vinegar, white wine vinegar, Worcestershire, chili powder, salt, pepper, adobo sauce, cinnamon, and ⅓ cup water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer, uncovered, stirring regularly to prevent sticking, for about 15 minutes, until the mixture begins to thicken. Pour into an airtight container, let cool slightly, and refrigerate for at least 1 hour before using. Store in the airtight container in the refrigerator for up to 2 weeks. Notes: Want a thicker sauce? Whisk 1 teaspoon cornstarch into a few tablespoons of water, and then add into t...