Sweet 'N' Tangy Barbecue Sauce Recipe

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

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 5 min. Cook: 35 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 5 min. Cook: 35 min.

Ingredients

  • 1 large onion, chopped
  • 1 jalapeno pepper, seeded and chopped*
  • 1 tablespoon olive or canola 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.
Originally published as Sweet 'N' Tangy Barbecue Sauce in Light & Tasty June/July 2003, p13

Nutritional Facts

2 tablespoons: 56 calories, 1g fat (0 saturated fat), 0 cholesterol, 126mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

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  • 1 large onion, chopped
  • 1 jalapeno pepper, seeded and chopped*
  • 1 tablespoon olive or canola 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
  1. 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.
Originally published as Sweet 'N' Tangy Barbecue Sauce in Light & Tasty June/July 2003, p13

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