Recipe Category: Salsa
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Ingredients
- 1/2 cup (12 g) Splenda
- 1/2 teaspoon blackstrap molasses
- 1 tablespoon (7.8 g) chili powder
- 1 tablespoon (6.3 g) black pepper
- 1 tablespoon (9 g) dry mustard
- 3 teaspoons garlic powder
- 1 tablespoon (6.3 g) paprika
- 1 teaspoon celery salt
- 1 teaspoon onion powder
Method
- Just combine everything in a food processor or blender until the molasses is distributed-for some odd reason, I find a blender works better for this
- Then sprinkle over pork or chicken before smoking
Makes roughly 60 g or 12 servings of 1 tablespoon (5 g)
- Each 3 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 2 grams; a trace of protein
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