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Ingredients
4 cups finely chopped onion
¾ cup salad oil
8 cups tomato sauce
1 cup cider vinegar
1 cup fresh lemon juice
¾ cup Worcestershire sauce
½ cup firmly packed brown sugar
½ cup prepared mustard
1 to 2 teaspoons hot pepper sauce
4 cloves garlic, crushed
2 bay leaves, crushed
1 tablespoon chili powder
Nutritional analysis per serving
22 grams carbs; 186 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 3 grams fiber; 865 milligrams sodium; 2 grams protein; 15 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
Saute onions in hot oil until tender; do not brown.
- Step 2
Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 45 to 60 minutes, until mixture begins to thicken. Cool and pour into pint jars with tight-fitting lids. Store in refrigerator. Keeps a year.
- Step 3
Use as you would any barbecue sauce: to grill poultry, beef, pork; to mix with ground beef to make barbecued beef. Or just as a sauce spooned over roasted or broiled meats.
Private Notes
Comments
Think the use of rice vinegar at 1:1 ratio with brown sugar Would have eliminated the acidic and vinegary taste the sauce had.