Southern-Style Barbecue Sauce

If you have about 1 hour to spend in the kitchen, Southern-Style Barbecue Sauce might be an excellent gluten free recipe to try. This recipe serves 11. One portion of this dish contains roughly 1g of protein, 2g of fat, and a total of 79 calories. For 28 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Father's Day. It works well as a Barbecue sauce. It is brought to you by Tori Avey. This recipe is liked by 6 foodies and cooks. If you have sugar, onion, chili powder, and a few other ingredients on hand, you can make it. With a spoonacular score of 5%, this dish is improvable. Similar recipes are Easy Southern-Style Pork Barbecue, New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking, and Southern Cola Barbecue Sauce.

Servings: 11

 

Ingredients:

1/4 tsp black pepper

2 tbsp butter or margarine

1/4 tsp chili powder

1/2 cup chili sauce

1 clove garlic, crushed

1/4 cup diced, green pepper

1/2 tsp prepared horseradish

1 cup ketchup

1 tsp prepared mustard

1/4 cup finely chopped onion

1/4 tsp paprika

1/2 tsp salt

1/4 cup sugar

1/4 cup water

1/4 cup wine vinegar

1 tbsp Worcestershire sauce

Equipment:

sauce pan

canning jar

Cooking instruction summary:

Heat butter in a saucepan. Add onion green pepper, and garlic. Cook over medium heat until onion and green pepper are just tender, stirring occasionally. Combine remaining ingredients. Add to vegetable mixture; stir to blend well. Bring to boiling, stirring until sugar is dissolved. Simmer over low heat 45 minutes, stirring occasionally, till vegetables are completely soft and flavors have blended.Let sauce cool completely. Pour into a mason jar or sealed container and refrigerate. Brush on meats before grilling, or use as a condiment.Kosher note: If you're keeping kosher, you won't want to use butter in this sauce, since you'll likely use it with meat. Try margarine instead; olive oil would also work fine.

 

Step by step:


1. Heat butter in a saucepan.

2. Add onion green pepper, and garlic. Cook over medium heat until onion and green pepper are just tender, stirring occasionally.

3. Combine remaining ingredients.

4. Add to vegetable mixture; stir to blend well. Bring to boiling, stirring until sugar is dissolved. Simmer over low heat 45 minutes, stirring occasionally, till vegetables are completely soft and flavors have blended.

5. Let sauce cool completely.

6. Pour into a mason jar or sealed container and refrigerate.

7. Brush on meats before grilling, or use as a condiment.Kosher note: If you're keeping kosher, you won't want to use butter in this sauce, since you'll likely use it with meat. Try margarine instead; olive oil would also work fine.


Nutrition Information:

Quickview
79k Calories
0.74g Protein
2g Total Fat
13g Carbs
0% Health Score
Limit These
Calories
79k
4%

Fat
2g
3%

  Saturated Fat
1g
8%

Carbohydrates
13g
5%

  Sugar
11g
12%

Cholesterol
5mg
2%

Sodium
511mg
22%

Get Enough Of These
Protein
0.74g
1%

Vitamin C
6mg
8%

Vitamin A
319IU
6%

Vitamin E
0.67mg
4%

Potassium
146mg
4%

Fiber
1g
4%

Vitamin B6
0.07mg
4%

Vitamin B2
0.05mg
3%

Vitamin B3
0.56mg
3%

Copper
0.06mg
3%

Manganese
0.05mg
2%

Iron
0.36mg
2%

Vitamin K
1µg
2%

Phosphorus
17mg
2%

Magnesium
6mg
2%

Vitamin B1
0.02mg
1%

Calcium
11mg
1%

Folate
4µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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