RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2943
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| Recipe Name: |
Tangy BBQ Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2018-01-07
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
70.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons butter, clarified
1 Tablespoon vinegar, cider
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Directions:
Heat the butter in a medium skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, until it starts to brown and caramelize, 15 to 20 minutes.
Meanwhile, combine the garlic, sweet potato, and apple cider in a medium saucepan. Add enough water to just barely cover the sweet potatoes - do not over cover. Bring to a boil, then reduce th e heat to a simmer and cook until the sweet potato is fork-tender, about 15 minutes. Strain and reserve the liquid from the pan.
Combine the sautéed onions and sweet potato mixture in a food processor. Add the tomato paste, vinegar, paprika, salt and chipotle. Add 1/4 cup of the reserved cooking liquid and blend on low to medium speed. In the mixture is too thick, add more liquid, 1/4 cup at a time, while blending until you arrive at the desired consistency (like ketchup).
Store int he fridge 2 to 3 days. |
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| Nutrition per Serving: |
| Calories: |
20 |
Total Carbs: |
3.3 |
Net Carbs: |
3.8 |
| Cholesterol: |
0.0 |
Fat: |
-0.2 |
Protein: |
-0.50 |
| Fiber: |
-0.50 |
Sodium: |
-0.25 |
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