Kick things up a notch with this Mexican-inspired BBQ sauce.

Kevin Rathbun's Chipotle Pepper BBQ Sauce

4 cups tomato puree
5 chipotle chilies, stems removed
4 tablespoons SPLENDA® Brown Sugar Blend
1 tablespoon minced garlic
1/2 cup red wine vinegar
3 cups chicken stock
2 tablespoons whole grain mustard
1 tablespoon smoked salt

1. Add all ingredients to a saucepot and simmer for 20 minutes. When chilies are tender transfer them to a blender with 1 cup of the tomato sauce, blend until smooth.
2. Pour the blender contents back into the saucepan and continue to simmer for 30 minutes.
3. Strain the sauce through a china cap or other mesh sieve and adjust seasoning.
4. Serve at room temperature or hot.

Makes 56 (2 tablespoon) servings. Yield: 5 half-pint jars.

Nutritional Information Per Serving (2 tablespoons): Calories 10 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 5mg | Carbohydrates 3g | Fiber 1g | Sugars 0g | Protein 0g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.