Spicy Smoky Barbecue Sauce Recipe

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Spicy Smoky Barbecue Sauce
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Ingredients
14
Count
Nutrition
1043
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
  2. Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
  3. Stir in the remaining ingredients.
  4. Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
  5. Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
  6. You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce….
  7. To Boiling Water Bath Can the Sauce for Shelf Storage:.
  8. Fill sterile canning jars to within 1/4-inch of the top.
  9. Wipe the rims with a paper towel dipped in vinegar.
  10. Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
  11. Place in a canner with water to cover the lids by 2-inches.
  12. Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
  13. Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
  14. Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
  15. To Pressure Can the Sauce for Shelf Storage:.
  16. Fill sterile canning jars to within 1-inch of the top.
  17. Wipe rims with a paper towel dipped in vinegar.
  18. Place lids on jars and screw on rings to finger-tip tightness.
  19. Place in a pressure canner according to your manufacturer’s instructions.
  20. Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
  21. Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
  22. Transfer the jars to a cooling rack to rest for 24 hour hours.
  23. Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1042.52 Kcal (4365 kJ)
Calories from fat 270.29 Kcal
% Daily Value*
Total Fat 30.03g 46%
Cholesterol 1.92mg 1%
Sodium 3601.89mg 150%
Potassium 3352.64mg 71%
Total Carbs 188.58g 63%
Sugars 154.39g 618%
Dietary Fiber 10.11g 40%
Protein 11.69g 23%
Vitamin C 31.9mg 53%
Iron 15.3mg 85%
Calcium 453.8mg 45%
Amount Per 100 g
Calories 172.69 Kcal (723 kJ)
Calories from fat 44.77 Kcal
% Daily Value*
Total Fat 4.97g 46%
Cholesterol 0.32mg 1%
Sodium 596.64mg 150%
Potassium 555.35mg 71%
Total Carbs 31.24g 63%
Sugars 25.57g 618%
Dietary Fiber 1.67g 40%
Protein 1.94g 23%
Vitamin C 5.3mg 53%
Iron 2.5mg 85%
Calcium 75.2mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.6
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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