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.
- Portion size 750 servings
- Credits : Canadian Living Magazine: June 2007
MethodIn 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.)
Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 28 mg
- Protein trace
- Calories 21.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 5.0