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Ingredients
2 tablespoons olive oil
1 ½ cups finely chopped onions
2 tablespoons finely chopped garlic
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
½ cup red-wine vinegar
¼ cup Worcestershire sauce
1 tablespoon chili powder
1 tablespoon ground coriander
3 tablespoons lemon juice
¼ teaspoon red pepper flakes
1 tablespoon Tabasco sauce, or to taste
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
2 teaspoons ground cumin
2 bay leaves
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon freshly ground black pepper
4 tablespoons honey
Salt to taste
Nutritional analysis per serving
22 grams carbs; 119 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 4 grams fiber; 407 milligrams sodium; 3 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a saucepan and add the onions. Cook, stirring, until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. This sauce is good for any barbecued meat and keeps very well refrigerated.
Private Notes