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Mesquite Barbecue Sauce

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Rating: 5/5 5 stars
1 review

recipe is ready in 2-5 hrs time: 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.


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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shared by: Stefany, Tucson, Arizona USA

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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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