|Nutritional Guidelines (per serving)|
|Servings: about 5 cups (80 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flavorful barbecue sauce gets a healthy dose of chilies to heat it up. You can adjust the heat by using hot or mild peppers. This sauce is perfect on pork and chicken.
- 2 large onions (chopped)
- 1 can/16 ounce diced tomatoes (in liquid)
- 6 green chilies (seeded and chopped; adjust the amount to suit your tastes)
- 3/4 cup tomato paste
- 2 to 3 cloves garlic (minced)
- 1/4 cup vegetable oil
- 2 tablespoons dry mustard
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- salt to taste
- pepper to taste
Sauté onion and garlic in oil until soft.
Add all other ingredients and bring to a boil.
Reduce heat and simmer until sauce thickens about 10 minutes.
Stir often while cooking and watch for any burning.
Remove sauce from heat and let cool for 15 minutes.
Pour sauce into food processor or blender, and puree mixture.
Use immediately or store in an airtight container in a refrigerator for up to 5 days after preparation. Prepare a day ahead to let the flavors blend. Simply remove sauce from refrigerator and reheat in a large saucepan for 2-3 minutes before using. It can be used as a basting sauce, a side sauce, or both.