Monday, February 22, 2010

Big Texas Barbecue Sauce

The second part of my three part recipe is the barbecue sauce. This has to be one of the most important ingredients for many barbecued or grilled meats. The sauce is simple to make and has big, bold flavors. Not a very spicy barbecue sauce but rather one with great depth of flavor. This recipe will make about two cups, which is enough for the recipe tomorrow with plenty leftover to be served as a condiment or dipping sauce and more to use later. This will soon become a family favorite and you'll want to keep this recipe handy for the great summer months of grilling ahead. I hope you enjoy.

Big Texas Barbecue Sauce


3 Tbsp. unsalted butter
1/4 cup red onion, diced
6 cloves garlic, minced
2 jalapeno peppers, diced (seeded with ribs removed for a milder sauce)
1 - 8 ounce can no salt added tomato sauce + 2 Tbsp. water
4 Tbsp. Worcestershire sauce
1/4 cup Splenda
2 Tbsp. molasses
1 Tbsp. Tabasco sauce
1/2 cup white vinegar
1 Tbsp. dry mustard powder

Melt the butter in a sauce pan over medium heat and add the onions, garlic and jalapeno peppers. Saute until tender and the onions are translucent. Add the rest of the ingredients and stir to blend. Bring sauce to a simmer, reduce heat and simmer for about 30 to 45 minutes until sauce has thickened.

Carefully pour the sauce into a blender, with the small cap removed from the cover and a clean kitchen towel covering the hole, pulse and puree until smooth. Return sauce to pan or pour into an airtight container and refrigerate for use later.

Nutrition Facts
4 - 1/2 Cup Servings
Amount Per Serving
Calories 148.9
Total Fat 8.7 g
Saturated Fat 5.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.5 g
Cholesterol 23.3 mg
Sodium 242.8 mg
Potassium 360.4 mg
Total Carbohydrate 22.7 g
Dietary Fiber 2.4 g
Sugars 11.8 g
Protein 1.4 g

Note ~ Each half cup is the estimated amount needed to well coat enough meat to serve four.

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