Sweet and Sour Barbecue Sauce |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This easy-to-make barbecue sauce can be kept in the freezer for up to 2 months. It has no added salt, but packs a flavour punch. It's great on chicken, beef, or pork. From Canadian Living magazine Ingredients:
2 tablespoons vegetable oil |
1 onion, diced |
2 garlic cloves, minced |
1 (28 ounce) can tomatoes, diced |
1 (8 ounce) can pineapple tidbits, drained |
1/3 cup cider vinegar |
1/4 cup molasses |
3 tablespoons brown sugar |
3 tablespoons tomato paste |
1 tablespoon dijon mustard |
2 teaspoons paprika |
1 teaspoon oregano, dried |
1/2 teaspoon dried chipotle powder |
1/2 teaspoon pepper |
Directions:
1. In a large pan, heat oil over medium heat and fry the onion until golden brown, about 10 minutes.
2. Add garlic. Stir and cook 1 minute.
3. Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chipotle powder and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, for 2 hours, or until thick. Let cool slightly.
4. Puree the sauce in batches, in a blender, until smooth. Or, use an immersion blender. Keeps in the refrigerator 1 week, or freeze up to 2 months.
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