Mama Mangia
Super Moderator
Mesquite Barbecue Sauce Recipe
(low sodium)
Serves/Makes: 1.5 cups
4 cups no salt added tomato puree
1 1/2 cup chopped onion
2 tablespoons fresh ginger
1 tablespoon chopped garlic
2 tablespoons orange zest -- slivered
2 serrano peppers -- seeded and cut into strips
1/2 cup honey
1/4 cup lemon juice
2 tablespoons soy sauce, low sodium
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
3/4 teaspoon liquid smoke flavoring
freshly ground black pepper -- to taste
Combine the tomato puree, onion, ginger, garlic, orange zest, and serrano chiles in a non-aluminum saucepan. Simmer over low heat for 1 1/2 hours (at least), until reduced to approx 2 cups.
Puree in blender or use immersion blender and puree until smooth. Strain through a sieve or strainer, pressing on the solids with the back of a wooden spoon.
Put the mixture in a clean non-aluminum pan. Add the rest of the ingredients and simmer over low heat for 10 minutes. Will keep for one week in fridge.
(low sodium)
Serves/Makes: 1.5 cups
4 cups no salt added tomato puree
1 1/2 cup chopped onion
2 tablespoons fresh ginger
1 tablespoon chopped garlic
2 tablespoons orange zest -- slivered
2 serrano peppers -- seeded and cut into strips
1/2 cup honey
1/4 cup lemon juice
2 tablespoons soy sauce, low sodium
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
3/4 teaspoon liquid smoke flavoring
freshly ground black pepper -- to taste
Combine the tomato puree, onion, ginger, garlic, orange zest, and serrano chiles in a non-aluminum saucepan. Simmer over low heat for 1 1/2 hours (at least), until reduced to approx 2 cups.
Puree in blender or use immersion blender and puree until smooth. Strain through a sieve or strainer, pressing on the solids with the back of a wooden spoon.
Put the mixture in a clean non-aluminum pan. Add the rest of the ingredients and simmer over low heat for 10 minutes. Will keep for one week in fridge.