Tangy, sweet, spicy, zippy! These are the words that come to mind when I think of this barbecue sauce on my tongue! I have these people to thank for the recipe! I only changed the sugars they used to my sugar free/low sugar.
North Carolina Mustard Barbecue Sauce
1 cup yellow mustard
1/2 cup splenda
1/4 splenda brown sugar
3/4 apple cider vinegar
2 tablespoons chili powder (I wished I would have remembered to use my chipotle pepper I got yesterday!) 🙁
2 teaspoons black pepper (it called for 1 teaspoon each of white/black pepper, I only had black
1/4 teaspoon cayenne pepper
Mix all together and cook on simmer for 30 minutes. Then add:
1.2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke
My plate, with fried zucchini shreds. Tony saw these on a blog and wanted me to try them out. So easy and good! They cook in the deep fryer in about 4 minutes. Sprinkle liberally with fine salt right after they come out of the fryer.
And since I had the fryer going, I decided to fry up some corn tortillas to go with our empanadas later tonight. I love these chips!
And then Tony had the idea to toss some fried chips in cinnamon/sugar. Joe LOVES cinnamon!
My chip? I deep fried hot peppers!
I am off to the store – I don’t have much to get and think I’ll still get in under my $125 budget – I spent $89 on the meat yesterday, so I have to finish off my shopping in under $36 – wish me luck!