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Sweet 'N' Tangy Barbecue Sauce

By: Taste of Home Test Kitchen

"Jalapeno pepper, cayenne and chili powder lend a bit of bite to this low-sodium sauce from our Test kitchen home economists. Try it on pork, chicken, beef ribs and more."

Rate/Review | Read Reviews (6)

Prep Time:
5 Min

Cook Time:
35 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

1 large onion, chopped
1 jalapeno pepper, seeded and chopped*
1 tablespoon olive or canola oil
1 1/2 cups water
1 (6 ounce) can tomato paste
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/4 cup honey
2 tablespoons chili powder
1 tablespoon molasses
2 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon liquid smoke (optional)

Directions

In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks.

Footnotes

Nutritional Analysis: One serving (2 tablespoons) equals 56 calories, 1 g fat (trace saturated fat), trace cholesterol, 126 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.