ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Four-Alarm Barbecue Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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).

  2. 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.