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.
I recommend preparing 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.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|