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
- 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.
- Add tomato sauce, red peppers, honey, vinegar, mustard, and spices. Stir, reduce heat to low, and cook for 20 to 30 minutes.
- 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