Tequila Barbecue Sauce

Makes 2 cups


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1 can (12 oz.) frozen pineapple juice concentrate
1 can (6 oz.) tomato paste
1 cup tequila
1/4 cup lemon juice
2 tablespoons distilled white vinegar
1 tablespoon minced garlic
1 tablespoon minced canned chipotle chili in adobo sauce (including sauce) or 1 teaspoon hot sauce


In a 4- to 5-quart pan, combine pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, chill airtight up to 2 weeks, or freeze.

Nutritional analysis per 1/4 cup.

Created date

August 2004

Nutritional Information

Calories 194
Caloriesfromfat 1.4 %
Protein 1.6 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 29 g
Fiber 1 g
Sodium 188 mg
Cholesterol 0.0 mg