Southwest Barbecue Sauce

By tunes

This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish

Ingredients

• 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
• 1 1shallotshallots or small onion, chopped
• 2 2clove garliccloves of garlic, minced
• 1 1tbsp tbsp(15 mL) (15 mL) paprika
• 1 1tbsp tbsp(15 mL) (15 mL) chili powder
• 1/4 1/4tsp tsp(1 mL) (1 mL) salt
• 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
• 1 1can (19 oz/540 mL) can (19 oz/540 mL)stewed tomatoes
• 1 1can (5-1/2 oz/156 mL) can (5-1/2 oz/156 mL)tomato paste
• 2/3 2/3cup cup(150 mL) (150 mL) white vinegar
• 1/2 1/2sweet green peppersweet green peppers, chopped
• 1/3 1/3cup cup(75 mL) (75 mL) packed brown sugar
• 2 2tbsp tbsp(25 mL) (25 mL) Dijon mustard
• 1/2 1/2cup cup(125 mL) (125 mL) fancy molasses

Details

Servings 4

Preparation

Step 1

In saucepan, heat oil over medium heat; cook shallot, garlic, paprika, chili powder, salt and pepper, stirring occasionally, for 5 minutes or until softened.

Add tomatoes, tomato paste, vinegar, green pepper, sugar and mustard; bring to boil. Reduce heat; simmer, stirring occasionally, for about 1 hour or until thickened and reduced by about one-third. Let cool. Pour into blender; puree until smooth. Add molasses; blend well. (Make-ahead: Refrigerate in airtight container for up to 1 month.)