Sweet 'N' Tangy Barbecue Sauce Recipe

Sweet 'N' Tangy Barbecue Sauce Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Jalapeno pepper, cayenne and chili powder lend a bit of bite to this low-sodium sauce from our Test kitchen home economists. Try it on pork, chicken, beef ribs and more.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Sweet 'N' Tangy Barbecue Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet 'N' Tangy Barbecue Sauce Recipe

Prep: 5 min. Cook: 35 min.

Yield: 20 Servings

5 35 40

Ingredients

1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1-1/2 cups water
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/4 cup honey
2 tablespoons chili powder
1 tablespoon molasses
2 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 to 1 teaspoon liquid smoke, optional

Directions

In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (2 tablespoons) equals 56 calories, 1 g fat (trace saturated fat), trace cholesterol, 126 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Originally published as Sweet 'N' Tangy Barbecue Sauce in Light & Tasty June/July 2003, p13