Based on a recipe from this thread. I’m making slow cooker meatballs for a birthday party and trying to figure out whether I can get away with using a sugar-free sauce. Not to mention I’m out of barbecue sauce and like to have it around. I found the original recipe as written bland, so I added the black vinegar, more onion powder, the guajillo chile powder, the fish sauce, and the chili garlic sauce.

156 g can tomato paste
1 1/2 cups water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 Tbsp fish sauce
1 Tbsp black vinegar
24 drops liquid Splenda (1/2 cup equivalent)
2 teaspoons yacon syrup
1 tablespoon liquid smoke
1/4 teaspoon garlic powder
3 tsp onion powder
2 tsp ground guajillo chile
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1/2 teaspoon xanthan gum
1 tsp chili garlic sauce
If you’re going to use the xanthan gum, combine it in a small bowl with all of the dry spices. (I just sprinkled it over the water and whisked it in.) Whisk everything together in a medium pot. Cover and simmer 30-60 minutes, whisking occasionally to keep it from sticking to the bottom of the pot. Cool, then pour into a glass pint canning jar and store in the refrigerator. It will keep for several weeks or more.

Makes 2 cups

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