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Tuesday, October 29, 2013

Sweet & Tangy Barbecue Sauce

This recipe has been just sitting, and for some reason I never posted it. As you can tell by the watermark, it has been a long time since this was made. The sauce is very tangy and is my favourite kind of BBQ. Goes great on anything really, not just BBQ, so it makes it great for my being meatless, YAY!

Shopping List
  • 1 Medium Sized Onion
  • 1 Medium to Small Red Apple
  • 1 3/4 Cup Distilled Vinegar
  • 3 TBSP Sugar-in-the-Raw
  • 1/2 Cup Water
  • spices
  • 1 TBSP Paprika
  • 1 TBSP Chili Powder
  • 3 Large Cloves Garlic
  • 2 TSP Salt
  • 1/2 TBSP Black Pepper
Hardware
Skillet
Blender
Pot w/ Lid
Cutting Board
Cutting Knife
Measuring Cup, TBSP and TSP
Mixing Spoon

Time 55 Minutes
Prep 10 Minutes
Cook 30 Minutes/15 Minutes
Yield 3 1/2 Cups
Time To Get Saucing!!!
Preheat your oven to 400 degree
Slice up your tomatoes, onions, and apples
Mince the garlic
Transfer tomatoes, onions, apples and the garlic in a skillet
Sprinkle 1 tbsp of the raw sugar over the top
Put into oven and let bake for 30 minutes
After baking, remove from oven and let cool
Once cool enough to handle drop into blender
Add 1/2 the vinegar
Pulse
Pour the rest of the vinegar and blend until smooth
Pour into pot and add spices, sugar and the water
Bring to a bare simmer
Let simmer for 15 minutes or until your preferred consistency
Remove from heat
Consume or store

Serving
3 TBSP on or in whatever you choose

Storing and Reheating
Pour into a clean bottle or jar with lid. Store in fridge for 2 weeks. Reheat if needed.

Nutritional Information
Calories 17
Fat 1g
Carbs 3g
Protein 0g

Cost Information
Recipe Cost:$1.02
Cost Per Serving:$0.05

Tricks
-If too tangy replace the vinegar with water, equal parts.








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