Mesquite Barbecue Sauce
recipe at a glance
time: 2-5 hrs
serves/makes: 1.5 cupsrecipe id: 79619cook method: stovetop
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.
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ratings & reviews
Dec 29, 2013 Guest Foodie 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.