Low FODMAP BBQ Sauce
A sassy BBQ sauce with all the flavors, thick and delicious.
Servings: 32 Servings
Ingredients
- 29 ounces tomato puree canned
- 1 cup brown sugar (Note 1)
- ½ cup apple cider vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Instructions
- In a medium saucepan, add tomato puree, brown sugar, apple cider vinegar, worcestershire sauce, smoked paprika, ancho chili powder, salt, and pepper. Stir until combined.
- Cook over medium heat. Allow the sauce to come to a slow boil, stirring constantly.
- Lower the heat to low and simmer for 10-15 minutes or until it thickens and comes together.
- Cool the BBQ sauce for fifteen minutes. Store in an airtight container in the refrigerator for up to ten days. Or freeze for up to four months and defrost before using.
Notes
Note 1: Brown sugar can be swapped with pure maple syrup for an unrefined sugar option.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 2 TablespoonsCalories: 29kcalCarbohydrates: 7gProtein: 1gSugar: 6g
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