Southwestern Barbecue Sauce
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 1 tablespoon vegetable oil
- 1 shallots or 1 small onion, minced
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1⁄4 teaspoon salt and pepper
- 19 ounces stewed tomatoes, chopped (one can)
- 5 1⁄2 ounces tomato paste (one can)
- 2⁄3 cup white vinegar
- 1⁄3 cup green bell pepper, finely chopped
- 1⁄3 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 1⁄2 cup molasses (fancy grade)
directions
- In saucepan, heat oil over medium heat; cook shallot, garlic, paprika, chili powder, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add tomatoes, tomato paste, vinegar, green bell pepper, sugar and mustard; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by about 1/3, about 20 minutes. Let it cool! Pour into a blender; puree until smooth. Add molasses, blend well.
- * Tip - refrigerate in an airtight container for up to 1 month.
- This makes about 4 cups. Brush on during the last few minutes of grilling or serve it on the side for dipping. Use 1 cup for every 4 servings of meat, poultry or fish.
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RECIPE SUBMITTED BY
I AM A MARRIED MOTHER OF 3. COOKING IS A PASSION OF MINE. FINE FOOD MARKETS AND GROCERY STORES ARE MY "HANG OUTS". I LOVE THE FACT THAT THERE IS NO END IN LEARNING. I ENJOY THE WHOLE PROCESS OF COOKING, FROM FINDING A NEW RECIPE, GROCERY SHOPPING, EXPERIMENTING -- RIGHT TO THE DINNER TABLE. MY FAMILY APPRECIATES THE EFFORT I PUT INTO MEALS WHICH IS A WONDERFUL REWARD. ~NO PICKY EATERS HERE~ MY CHILDREN'S MINDS ARE OPEN TO ALL TYPES OF FOOD (WHEN IN MEXICO MY YOUNGEST SON ORDERED QUAIL AT A RESTAURANT AND LOVED IT).
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