Sheila's Backyard Bbq Sauce
Yield
5 cupsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
peeled and slivered |
|
| 4 | cloves |
garlic
peeled and minced, and halved |
|
| 1 | can |
italian plum (roma) tomatoes
peeled, crushed, with juice |
*
|
| 1 ½ | cups |
ketchup
|
|
| 1 | cup |
orange juice
fresh |
|
| 6 | tablespoons |
lemon juice
fresh |
|
| 6 | tablespoons |
red wine vinegar
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
honey
|
|
| ¼ | cup |
brown sugar, dark
packed |
*
|
| 3 | tablespoons |
ginger
crystalized, finely chopped |
|
| 2 | tablespoons |
molasses
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
red hot pepper sauce
or more to taste |
|
| 2 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
coriander
ground |
|
| 1 | tablespoon |
dry mustard
|
|
| 1 | teaspoon |
salt
or more to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
peeled and slivered |
|
| 4 | cloves |
garlic
peeled and minced, and halved |
|
| 1 | can |
italian plum (roma) tomatoes
peeled, crushed, with juice |
*
|
| 355 | ml |
ketchup
|
|
| 237 | ml |
orange juice
fresh |
|
| 9E+1 | ml |
lemon juice
fresh |
|
| 9E+1 | ml |
red wine vinegar
|
|
| 118 | ml |
water
|
|
| 59 | ml |
honey
|
|
| 59 | ml |
brown sugar, dark
packed |
*
|
| 45 | ml |
ginger
crystalized, finely chopped |
|
| 3E+1 | ml |
molasses
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
red hot pepper sauce
or more to taste |
|
| 3E+1 | ml |
chili powder
|
|
| 15 | ml |
coriander
ground |
|
| 15 | ml |
dry mustard
|
|
| 5 | ml |
salt
or more to taste |
|
Directions
- Place the oil in a medium-sized heavy pot. Add the onion and cook for 5 to 7 minutes over medium heat until goldern brown.
Stir in the garlic during the last minute.
- Add all of the remaining ingredients to the pot and combine 3. Bring to a boil, reduce heat to very low and cook, stirring often, smooth texture.
- Remove the onion and garlic with a slotted spoon; discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.
