Southwest Barbecue Sauce

Author: Canadian Living

This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).

  • Portion size 1 serving


  • 1 tablespoon vegetable oil
  • 1 shallot chopped
  • 1 small onion chopped
  • 2 cloves of garlic minced
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can stewed tomatoes
  • 1 can tomato paste
  • 2/3 cups white vinegar
  • 1/2 sweet green pepper chopped
  • 1/3 cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1/2 cup fancy molasses


In saucepan, heat oil over medium heat; cook shallot, garlic, paprika, chili powder, salt and pepper, stirring occasionally, for 5 minutes or until softened.

Add tomatoes, tomato paste, vinegar, green pepper, sugar and mustard; bring to boil. Reduce heat; simmer, stirring occasionally, for about 1 hour or until thickened and reduced by about one-third. Let cool. Pour into blender; puree until smooth. Add molasses; blend well. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

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Southwest Barbecue Sauce