Sonoran BBQ Sauce

The inspiration for this sauce hit me when I decided one day to make a Sonoran version of chicken wings. I wanted a sauce that embraced local chiles and produced a sweet, tangy, and spicy blanket for coating the chicken wings. I also wanted to make something versatile enough that I could use when I'm grilling. This sauce has it all and is pretty tasty for being sugar-free, low-carb, and gluten-free. If you taste the sauce alone, you might think it too spicy. But if you use it to coat any kind of meat for grilling, the spice fades nicely into the background. I think you will find all sorts of ways to use this sauce. I recommend it for chicken wings or skewers. Yum!

Ingredients

• 2 tablespoons butter
• 1 onion chopped
• 3 cloves garlic sliced
• 1/4 cup mild Santa Cruz chile powder
• 2 tsp Mole Ole! spice from World Spice
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper (or less if you are spice averse)
• 1 1/2 cup chicken stock (recommend the Better Than Bouillon gluten-free base)
• 3 tsp apple cider vinegar
• 15 drops liquid Stevia Clear Sweet Drops (available at Whole Foods or online)

Method

1. In a medium sauce pan, melt the butter and sauté the onions for 10 to 12 minutes until translucent.
2. Add the garlic and sauté for a minute more.
3. Add chicken stock, chile powder, Mole Ole!, cumin, cayenne pepper, and vinegar.
4. Bring sauce to a boil and simmer, covered, on low for 20 minutes.
5. Remove sauce from heat and let cool for 10 minutes.
6. Pour sauce into a blender and add the liquid Stevia. Puree until smooth. Sauce will be thick!

Makes about two cups.