After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.
Recipe information
Yield
Makes 4 cups; 1/4 cup per serving
Ingredients
2 cups water
2 6-ounce cans no-salt-added tomato paste
1/2 cup no-salt-added ketchup
1/4 cup firmly packed dark brown sugar
1/4 cup chopped onion
2 tablespoons Chili Powder (page 277) or no-salt-added chili powder
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons canola or corn oil
1 tablespoon snipped fresh parsley
1 teaspoon dry mustard
1 teaspoon paprika
1 medium garlic clove, minced
1/8 teaspoon pepper
Dash of red hot-pepper sauce (optional)
Preparation
Step 1
In a large saucepan, whisk together all the ingredients. Bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, whisking occasionally. Refrigerate the sauce in a jar with a tight-fitting lid for up to one month or freeze it in an airtight freezer container for up to six months.
Nutrition information
Step 2
(Per serving)
Step 3
Calories: 60
Step 4
Total fat: 2.0g
Step 5
Saturated: 0.0g
Step 6
Trans: 0.0g
Step 7
Polyunsaturated: 0.5g
Step 8
Monounsaturated: 1.0g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 25mg
Step 11
Carbohydrates: 10g
Step 12
Fiber: 1g
Step 13
Sugars: 8g
Step 14
Protein: 1g
Step 15
Calcium: 18mg
Step 16
Potassium: 283mg
Dietary Exchanges
Step 17
1/2 other carbohydrate
Step 18
1/2 fat
