SWEET & SPICY BARBECUE SAUCE
I’ve never cared that much for store-bought barbecue sauce. I like to make things from scratch—including this spicy, deep red-brown sauce. You’ll find it clings well to grilled meats when you slather it on.
—Helena Georgette Mann, Sacramento, CA
Prep: 30 min. • Cook: 35 min. • Makes: 1 ½ cups
- 1 medium onion, chopped
- 1 Tbsp. canola oil
- 1 garlic clove, minced
- 1 to 3 tsp. chili powder
- ¼ tsp. cayenne pepper
- ¼ tsp. coarsely ground pepper
- 1 cup ketchup
- ⅓ cup molasses
- 2 Tbsp. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. spicy brown mustard
- ½ tsp. hot pepper sauce
- 1. In a large saucepan, saute the onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer.
- 2. Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool sauce for 15 minutes.
- 3. Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.
2 Tbsp.: 68 cal., 1g fat (0 sat. fat), 0 chol., 325mg sod., 14g carb. (11g sugars, 1g fiber), 0 pro.
