Four-Alarm Barbecue Sauce

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.

Yield: 1 1/2 cups (serving size: 1 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 19%
  • Fat: 0.7g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.2g
  • Carbohydrate: 6.6g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 256mg
  • Calcium: 7mg

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

Preparation

  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.
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