Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2006

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Credit: Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

33 calories; calories from fat 19%; fat 0.7g; saturated fat 0g; mono fat 0.4g; poly fat 0.2g; protein 0.2g; carbohydrates 6.6g; fiber 0.3g; cholesterol 0mg; iron 0.1mg; sodium 256mg; calcium 7mg.
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