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Mesquite Barbecue Sauce

recipe at a glance
Rating: 5/5
1 review

ready in: 2-5 hrs
serves/makes:   1.5 cups

recipe id: 79619
cook method: stovetop

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4 cups no salt added tomato puree
1 1/2 cup chopped onion
2 tablespoons fresh ginger
1 tablespoon chopped garlic
2 tablespoons orange zest, slivered
2 serrano peppers, seeded and cut into strips
1/2 cup honey
1/4 cup lemon juice
2 tablespoons soy sauce, low sodium
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
3/4 teaspoon liquid smoke flavoring
freshly ground black pepper, to taste


Combine the tomato puree, onion, ginger, garlic, orange zest, and serrano chiles in a nonaluminum saucepan. Simmer over low heat for 1 1/2 hours (at least), until reduced to approx 2 cups.

Puree in blender or use immersion blender and puree until smooth. Strain through a sieve or strainer, pressing on the solids with the back of a wooden spoon.

Put the mixture in a clean nonaluminum pan. Add the rest of the ingredients and simmer over low heat for 10 minutes. Will keep for one week in fridge.

added by

Stefany, Tucson, Arizona USA


44 calories, 0 grams fat, 11 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Good. I cut down the lemon juice a little (didn't see why it needed so much) and only used one serrano pepper and I only had about a tablespoons worth of fresh ginger.

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