Sweet-and-Sour Barbecue Sauce
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This recipe makes 3 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 21 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 4 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 28 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 1 |
| vit C | 5 |
| folate | 1 |
This classic barbecue sauce is so flavourful you won't even realize that it has no added salt. It's great for pork, chicken or beef.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves
- 1 can diced tomatoes
- 1 can pineapple tidbits, drained
- 1/3 cup cider vinegar
- 1/4 cup cooking molasses
- 3 tbsp packed brown sugar
- 3 tbsp tomato paste
- 1 tbsp Dijon mustard
- 2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp chipotle chili powder or chili powder
- 1/2 tsp pepper
Preparation
In large saucepan, heat oil over medium heat; fry onion, stirring occasionally, until golden brown, about 10 minutes.
Add garlic; cook, stirring, until fragrant, about 1 minute.
Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chili powder and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for about 2 hours or until thickened. Let cool slightly.
In blender, puree sauce, in batches, until smooth. (Make-ahead: Let cool completely. Refrigerate in airtight containers for up to 1 week or freeze for up to 2 months.)
Add garlic; cook, stirring, until fragrant, about 1 minute.
Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chili powder and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for about 2 hours or until thickened. Let cool slightly.
In blender, puree sauce, in batches, until smooth. (Make-ahead: Let cool completely. Refrigerate in airtight containers for up to 1 week or freeze for up to 2 months.)
Source : Canadian Living Magazine: June 2007
- Keywords : Condiments/sauces; Pineapple; Main Course; Molasses; Simmer; Blend;
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