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This mild, tangy barbecue sauce is great on chicken, but it works best with beef and pork. Use it as a steak sauce, or with barbecued brisket or ribs. You can also combine it with pulled pork or chicken from a rotisserie chicken to create a quick, delicious barbecue sandwich (as pictured here).

Makes 3 ½ cups (14 servings)

2 cups minced Honeysuckle Red Onion (or 1 cup minced regular red onion)
¼ cup peanut oil
1 teaspoon kosher salt
1-15 oz. can tomato sauce
1 cup roasted red peppers from a jar, minced
½ cup clover honey
1 tablespoon cider vinegar
1 tablespoon prepared yellow mustard
1 teaspoon black pepper
1 teaspoon chipotle chili powder
½ teaspoon cayenne

  1. Combine onion, oil, and salt in a large saucepan over medium heat. Cover and cook for 10 minutes or until onions are soft and nearly translucent.
  2. Add tomato sauce, red peppers, honey, vinegar, mustard, and spices. Stir, reduce heat to low, and cook for 20 to 30 minutes.
  3. Store sauce in a covered, airtight glass or plastic container in the refrigerator for up to a week.

 

Nutrition Information per ¼ cup

90 calories; 4 g total fat; 0.5 g saturated fat; 0 mg cholesterol; 340 mg sodium; 130 mg potassium; 14 g carbohydrate; 1 g dietary fiber; 1 g protein