BBQ Sauce!!....only 5 mg of sodium per Tablespoon.

Thick delicious, sweet smokey bbq sauce! YES YOU CAN! The best part is that it is super easy. Use this recipe as a starting point but I'll warn you that I've been using this exact recipe for several years and its delicious as is. But if you do want more spice or less sweet, simply adjust. This bbq sauce does not require boiling for 1 hour or any special reductions. Here ya go...

Recipe: ULS BBQ Sauce - less than 5mg per Table spoon - makes about 4 Cups

1 can tomato paste (100 mg sodium)

3 cans of water (tomato paste cans)

4 T Liquid Smoke (hickory)

3/4 C brown sugar

6 T molasses (90 mg sodium)

2 t garlic powder

2 t onion powder

1 t chili powder (check your chili powder for hidden salt. See Start Here page)

Optional - ground chipotle pepper for spice - start with 1/4 t.

4 T cornstarch + 4 T of cold water - set aside

Everything goes into a small pot. Bring to a boil on medium. Boil for 3-5 minutes (see 'Storing' note below) . As its boiling, in a small bowl mix the 4 T of cornstarch with 4 T of cold water to make a slurry. Mix the slurry. After 3-5 minutes of boiling, turn off the heat, and mix with a whisk while pouring in the slurry. Keep mixing aggressively for 30 seconds or so to prevent lumps. Watch your BBQ sauce come to life.

Storing: As the sauce is boiling, I put 3 cups of water in a 4 cup mason jar. Into the microwave it goes for 5 minutes. This heats the glass of the mason jar such that when I pour in the hot bbq sauce into it, the mason jar won't crack. Dump the water out of the mason jar.....careful its all HOT. Then pour your completed thick BBQ sauce into the mason jar. Cap it and let it cool. BINGO! It'll last for a few weeks in the refrigerator.

Sodium: I added up 190 mg of sodium in this recipe. It yields about 4 cups which is 64 tablespoons. So its really less than 3 mg of sodium per tablespoon....but full of flavor.