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Dallas BBQ recipes and reviews

Sweet ‘N’ Tangy Barbecue Sauce

Jalapeno pepper, cayenne and chili powder lend a bit of bite to this low-sodium sauce from our Test kitchen home economists. Try it on pork, chicken, beef ribs and more

Ingredients

  • 1 large onion, chopped
  • 1 jalapeno pepper, seeded and chopped*
  • 1 tablespoon olive or canola oil
  • 1 1/2 cups water
  • 1 (6 ounce) can tomato paste
  • 1/2 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 1/4 cup honey
  • 2 tablespoons chili powder
  • 1 tablespoon molasses
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke (optional)

Directions

  1. In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks.

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