One Pepper, Two Pepper, Red Pepper, Green Pepper!

Mmm... peppers! I've blogged about my love of the roasted red several times before, and the jalapeno is way up there on my favourites list. I'm also a crazy sauce fan (everything from veggies to fish to pasta falls prey haha), and lately I've been on a sweet n' sour kick. Of course, though, I can't leave a sweet and sour sauce well enough alone... I have to add a spice kick too!

So, I got out the saucepan, the immersion blender and a sharp knife, and set to work. What emerged was a perfect sauce for low-carbers or diabetics, and it is so so delicious over anything, but especially veggies like broccoli that hold it like a sponge, and shrimp that get all coated and pretty! This recipe makes 4 servings (about 1/4 cup apeice), but go ahead and double it! Trust me, you'll want it!

Sarah's Sweet-Spicy Sauce (AKA triple S sauce)
Serves 4
2/3 cup drained (if canned), diced roasted red peppers
1/2 cup SPLENDA® granular*
1/2 cup white vinegar
1/2 cup low-carb ketchup (such as President's Choice Blue Menu brand)*
1 tablespoon dried crushed red pepper (I like mine spicy!)
1 medium jalapeno, minced
1 teaspoon garlic powder
1 teaspoon paprika

1. Bring all ingredients to a boil over medium heat in a medium pot.
2. Reduce heat to medium-low.
3. Cook, stirring often, 25-30 minutes.
4. If desired, puree in a blender or with an immersion blender to the consistency you desire.
5. Freezes well.

*Note: if diabetes or carb-counting doesn't concern you, sub equal amounts of white sugar and regular ketchup, respectively.

Amount Per Serving
Calories: 36.3
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 472.5 mg
Total Carbs: 8.5 g
Dietary Fiber: 0.1 g
Protein: 1.0 g

P.S. I apologize for the short entry today, but really I haven't done anything (what with being sick and all). Tomorrow's my birthday, though, so you'll get a nice, long-winded post on that to look forward to!