Sweet 'N' Tangy Barbecue Sauce Recipe
Jalapeno pepper, cayenne and chili powder lend a bit of bite to this low-sodium sauce from our Test kitchen home economists. Try it on pork, chicken, beef ribs and more.
This recipe is:
Healthy
* 20 Servings
* Prep: 5 min.
* Cook: 35 min.
Ingredients
* 1 large onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 tablespoon olive oil
* 1-1/2 cups water
* 1 can (6 ounces) tomato paste
* 1/2 cup packed brown sugar
* 1/2 cup cider vinegar
* 1/4 cup honey
* 2 tablespoons chili powder
* 1 tablespoon molasses
* 2 teaspoons chicken bouillon granules
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/2 to 1 teaspoon liquid smoke, optional
Directions
* In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
* Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Analysis: One serving (2 tablespoons) equals 56 calories, 1 g fat (trace saturated fat), trace cholesterol, 126 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.
Sweet 'N' Tangy Barbecue Sauce published in Light & Tasty June/July 2003, p13
Jalapeno pepper, cayenne and chili powder lend a bit of bite to this low-sodium sauce from our Test kitchen home economists. Try it on pork, chicken, beef ribs and more.
This recipe is:
Healthy
* 20 Servings
* Prep: 5 min.
* Cook: 35 min.
Ingredients
* 1 large onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 tablespoon olive oil
* 1-1/2 cups water
* 1 can (6 ounces) tomato paste
* 1/2 cup packed brown sugar
* 1/2 cup cider vinegar
* 1/4 cup honey
* 2 tablespoons chili powder
* 1 tablespoon molasses
* 2 teaspoons chicken bouillon granules
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/2 to 1 teaspoon liquid smoke, optional
Directions
* In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
* Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Analysis: One serving (2 tablespoons) equals 56 calories, 1 g fat (trace saturated fat), trace cholesterol, 126 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.
Sweet 'N' Tangy Barbecue Sauce published in Light & Tasty June/July 2003, p13
Beth Layman :)
No comments:
Post a Comment