Four-Alarm Barbecue Sauce

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Four-Alarm Barbecue SauceRecipe
Lee Harrelson
This sticky sauce is better for dipping than basting, since its sugars will cause food to stick to the grill. Try it with shrimp.
1 1/2 cups (serving size: 1 1/2 tablespoons)


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2 teaspoons canola oil
1 cup finely chopped onion
2 garlic cloves, minced
3/4 cup water
1/2 cup bottled chili sauce
2 tablespoons red wine vinegar
1 teaspoon chipotle chile powder
1 teaspoon ground ancho chile pepper
1 (12-ounce) can cola
1 jalapeño pepper, chopped


Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook 2 minutes or until onion is tender. Add 3/4 cup water and the remaining ingredients. Bring to a boil; reduce heat and simmer until reduced to 1 1/2 cups (about 12 minutes).

Place half of chili sauce mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining chili sauce mixture.

Created date

May 2006

Nutritional Information

Calories 33
Caloriesfromfat 19 %
Fat 0.7 g
Satfat 0.0 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 0.2 g
Carbohydrate 6.6 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 256 mg
Calcium 7 mg