KETO BBQ SAUCE

INGREDIENTS

makes 3 cups

1 tablespoon coconut oil (or sub avocado or olive oil)

1/2 cup diced onion

2 large garlic cloves, minced

2, 6-oz. cans organic tomato paste

2 cups filtered water

1/2 cup apple cider vinegar

2-1/2 teaspoons llinea monk fruit sweetener

3 teaspoons liquid smoke (I use hickory)

2 tablespoons Worcestershire sauce (gluten-free)

1 teaspoon salt

1/2 teaspoon ground pepper

2 teaspoons smoked paprika

1/2 chili powder

1/2 teaspoon cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground cayenne pepper (optional)

Heat the oil in a saucepan over medium heat for about 1 minute. Add the diced onion and sauté for 3-4 minutes or until they soften. Stir in the minced garlic and cook for 30 more seconds.
Add the liquid ingredients, whisking well after each addition.
Whisk in all of the spices. Taste and adjust, if needed (more liquid smoke/cumin/smoked paprika for smokiness; more monk fruit for sweetness; more chili powder/cayenne for heat).
Bring the sauce to a boil, whisking often. Reduce the heat to low, then let it simmer for about 5 minutes. Remove from heat and let it cool for a couple of minutes.
Carefully transfer the sauce to a blender and blend for 1 minute or until the sauce is smooth. (Do not close the small cap on the lid. Keep it propped open slightly and place a towel on top while blending to prevent the sauce from splashing and to allow steam to vent out. This is important because blending hot liquids causes pressure to form inside the blender).
Transfer the sauce into jars (or other storage containers) to cool completely. Store the cooled keto BBQ sauce in the refrigerator for up to two weeks.