Tomato-less BBQ Sauce
2 bell peppers, any color
1 large onion, halved
Roast these on the grill, or in a 475 degree oven until charred and soft. Let cool.
Remove the seeds from the pepper, and put the pepper an onion in a blender. Add to it:
2-3 garlic cloves
1/2 tsp salt
1 tsp black pepper
3 T vinegar or lime juice
2 T chili powder
2 tsp paprika
2 T hot sauce- your favorite
3-4 T xylitol or coconut sugar*
1/4 - 1/2 cup water
Blend until smooth. Use as you would any other BBQ Sauce.
For those on FMD, this is technically all phase.
*coconut sugar is only p4 for FMD
Best BBQ sauce...Zero guilt in having as much as you want ;)
ReplyDeleteI wonder if this would taste anything like ketchup without the chili powder?
ReplyDeleteI dont think it will taste like ketchup but would be a good alternative for that. Maybe make some jicama fries in p2, and use that as a dip, along with a bunless turkey burger...?
DeleteFantastic blog you have here. You’ll discover me looking at your stuff often. Saved! bbq catering
ReplyDeleteCarolyn, THANK YOU! I made this today and can't wait to use it in several different recipes. I am finally learning to branch out with my FMD options and I know this will be a staple for both me (on FMD) and my family (not on FMD). Looking forward to trying your other recipes in the future. :). Charlie
ReplyDeleteYou are most welcome!!
DeleteI wanna make the phase 2 chili, how many cups does this make?
ReplyDeleteIt's really impossible to say, it depends on the size of the peppers and onions, and how thick you make it.
DeleteJust made...it's delicious...will be a game changer for P2-my struggle!...Thank you so much Carolyn..next up-your bread/torillas!!
ReplyDeleteDoes this taste strongly of peppers? I don't like peppers but I'm wondering if the other flavors cover them enough for me to enjoy this! I've been searching for phase 2 sauces!
ReplyDeleteNo, not at all.
DeleteI have the Sauces cookbook that has p2 ideas
My jerk sauce also can be made p2
HI Carolyn,
ReplyDeleteCan your sauce be frozen? If not, how long will it last in the fridge?
Roxanne
I'm not sure about freezing it. I rarely freeze anything. I've kept it a couple of weeks in the fridge but honestly, most times, we use it all at one time
DeleteAny idea as to how long the veggies need to roast in oven? Trying to decide if I make tonite or tomorrrow. Thanks!
ReplyDeleteIt really depends on the size of the veggies. I would check them after 20 minutes or so
DeleteCarolyn, is there a different sweetener option you have tried? maybe stevia. i have a doggie I almost killed with xylitol. not allowed in my house anymore
ReplyDeleteI have not tried Stevia with this. Truvia may work. Monk Fruit is also approved but I've not used it
DeleteCarolyn, Have you ever adapted this as "pasta" sauce? Do you think this is doable? What would your suggestions be?
ReplyDeleteCaroline - what vinegar do you use with this? White or apple cider? Sounds yummy!
ReplyDeleteI never use white vinegar for cooking because it's made from corn. I only clean with it. You can use any other vinegar you want.
DeleteCarolyn
Thanks! Glad I haven't used white vinegar!
ReplyDeleteCarolyn, this is Brenda knight and I am in the process of making this...I have my peppers and onions roasted but I have a question...do you now take the peel off the peppers after roasting them and before adding them to blender or just throw it all in there? thanks...and as you know, I enjoy your recipes tremendously...
ReplyDeleteI throw them all in
DeleteHi Carolyn, I am a fellow food blogger and found your blog through starting FMD and now MR. Great recipes!!! Just made your bean truffles. Out of this world!! I was wondering, is there a way you could install a print button to your recipes, please? Thanks. Greetings from Colorado. Kirsten
ReplyDeleteNever mind. Just found it!! :)
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