Try this Homemade BBQ Sauce recipe, or contribute your own.
Suggest a better descriptionBring a kettle of water to a boil. Place the peppers in a shallow bowl, then pour over enough boiling water to cover them. Cover the bowl with a plate to lock in the steam. Allow the peppers to sit until they're supple and rehydrated, about 20 minutes. Remove the peppers and reserve the soaking liquid.
Cut the stems off the peppers and remove the seeds and ribs with your fingers; discard them. Roughly chop the peppers and set them aside.
Meanwhile, heat the oil in a medium saucepan. Sauté the onion over medium-high heat until it's soft and just beginning to brown, about 6 minutes. Add the garlic and cook 2 minutes more.
Stir in the tomato paste, diced peppers, and 1/2 cup of the reserved soaking liquid. Cook over medium heat until thickened, about 5 minutes. Add the remaining ingredients and simmer 5 minutes more, or until the sauce is the texture of ketchup.
Transfer your sauce to a food processor or blender and purée until smooth. Taste for seasoning, and add more salt as necessary. Store it in an airtight container in the fridge, and use it liberally on pulled pork, chicken fingers, or ribs; it will last for up to a month.
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Serving Size: 1 (394g) | ||
Recipe Makes: 1 | ||
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Calories: 405 | ||
Calories from Fat: 139 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2032.4mg | 70 % | |
Potassium 2022.3mg | 53 % | |
Total Carbohydrate 66.8g | 20 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 57.4g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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