A couple of day ago I noticed all all the commercial BBQ sauces were high in salt, so I decided to make my own. I came across a recipe for pulled chicken with a vinegar based BBQ sauce. It sounded good, but I didn’t have all the ingredients needed. I figured I would have to alter it some anyway  so that it was low salt, so I would make do with what I had on hand.

Here’s the recipe I used:

2 cups white vinegar
1 1/2 cups water
1/3 cup vegetable oil
3 tablespoons Soy sauce
2 tablespoons dry mustard
1/2 tablespoon mild chili powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

In a medium saucepan, combine the vinegar with the water, vegetable oil, Soy sauce, dry mustard, mild chili powder, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups. Remove the warm vinegar sauce from the heat, and allow to cool.

This makes a thin BBQ sauce that I bottled, as the recipe makes more than I needed.

I heated one lb. of  pulled chicken, poured in just enough sauce to moisten it thoroughly, and cooked it for about 5 minutes, adding sauce as needed.

The resulting chicken was very tangy due to the vinegar, and somewhat spicy at first,with a heat that would sneak upon you as you ate.

Notes:

I had no problems digesting it, and have had no increase in edema afterwards. The only salt is from the soy sauce and the chili powder.

Mike