Southwest Barbecue Sauce
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).
Servings: 4 cups (1 L)
Ingredients:
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1 tbsp (15 mL) vegetable oil
1 shallot or small onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) each paprika and chili powder
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) stewed tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
2/3 cup (150 mL) white vinegar
Half sweet green pepper, chopped
1/3 cup (75 mL) packed brown sugar
2 tbsp (25 mL) dijon mustard
1/2 cup (125 mL) fancy molasses
Preparation:
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; pur?until smooth. Add molasses; blend well. (Make-ahead: Refrigerate in airtight container for up to 1 month.)
Additional Information
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Variations
Hot and Spicy Chipotle Barbecue Sauce: Omit sweet green pepper. Add 2 canned chipotle peppers to mixture in blender.Firecracker Barbecue Sauce: Omit sweet green pepper. Add 1/4 cup (50 mL) orange marmalade, 2 tsp (10 mL) horseradish and 1/4 tsp (1 mL) hot pepper sauce to mixture in blender.
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