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Lee Harrelson Photo by: Lee Harrelson

Four-Alarm Barbecue Sauce

This sticky sauce is better for dipping than basting, since its sugars will cause food to stick to the grill. Try it with shrimp.

Cooking Light JUNE 2006

  • Yield: 1 1/2 cups (serving size: 1 1/2 tablespoons)

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

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.

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
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Four-Alarm Barbecue Sauce recipe

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