Mesquite Barbecue Sauce
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Serves/Makes: 1.5 cups
Ready in: 2-5 hrs
- 4 cups no salt added tomato puree
- 1 1/2 cup chopped onion
- 2 tablespoons chopped fresh ginger
- 1 tablespoon chopped garlic
- 2 tablespoons orange zest
- 2 serrano peppers, seeded and cut into strips
- 1/2 cup honey
- 1/4 cup lemon juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white 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-reactive saucepan over low heat. Bring to a simmer and let cook until reduced to 2 cups, about 1 1/2 hours. Let the mixture cool then transfer to a blender or food processor (in batches if needed) and puree until smooth. If a smoother sauce is desired, press the sauce through a fine mesh sieve. Return the mixture to the saucepan. Add the honey, lemon juice, soy sauce, Worcestershire sauce, vinegar, liquid smoke, and black pepper. Bring to a simmer over low heat and let cook for 10 minutes, stirring occasionally. Store the sauce in an airtight container in the refrigerator for up to 10 days.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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