Four-Alarm Barbecue Sauce

By tonyglib

Weight Watcher Points per serving: 1

This sticky sauce is better for dipping than basting, since its sugars will cause food to stick to the grill. Try it with shrimp.

Nutritional Information
Calories:33 (19% from fat)
Fat:0.7g (sat 0.0g,mono 0.4g,poly 0.2g)
Protein:0.2g
Carbohydrate:6.6g
Fiber:0.3g
Cholesterol:0.0mg
Iron:0.1mg
Sodium:256mg
Calcium:7mg

Ingredients

• 2 teaspoons canola oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 3/4 cup water
• 1/2 cup bottled chili sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon chipotle chile powder
• 1 teaspoon ground ancho chile pepper
• 1 (12-ounce) can cola
• 1 jalapeño pepper, chopped

Details

Servings 2

Preparation

Step 1

heat. Add onion and garlic; cook 2 minutes or until onion is tender. Add 3/4 cup water and the remaining ingredients. Bring to a boil; reduce heat and simmer until reduced to 1 1/2 cups (about 12 minutes).

Place half of chili sauce mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining chili sauce mixture.