Wednesday, 28 December 2011

Homemade BBQ sauce

This Lightened up BBQ sauce is a great alternative to the high sugar store bought versions. My version uses Worcestershire sauce to add a smokey flavour and balsamic vinegar for bite. Not only does it make a good dipping sauce but it is good for basting over meats on the BBQ such as steak or pork. If you use it for basting up to ¼ of the final mix is only 1 ProPoint / 51 calories.  

Home-made BBQ sauce – yields about 300ml / 12 servings

Nutritional info Per Serving 

Serving Size: 25ml ~ ProPoints: 0 ~ Calories: 17 ~ Total Fat: 0.2 ~ Carbohydrates: 2.4~ Protein: 0.5

½ tsp extra light olive oil
400g tinned (or fresh) tomatoes
1/2 onion, chopped
1 tsp garlic, crushed and chopped
1 red chilli, sliced
1 tsp mustard powder
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 tbs Worcestershire sauce
1 1/2 tbs balsamic vinegar

Heat oil in pan and add onion, garlic and the chilli. Cook until onion begins to soften but not brown.
Add tomatoes and all other ingredients. Leave to reduce and simmer for 10 minutes. If you are using fresh tomatoes this time will be longer about 20 minutes.
Taste and Season with salt and pepper. Transfer mix into a food processor and process until smooth.
Transfer into a sterilised jar.

Optional: if you place the filled jar into boiling water for 10 minutes the sauce will keep for up to 6 months.


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