Basic Barbecue Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a Dutch oven, or large shallow saucepan, crush tomatoes with potato masher.
Stir in onion, pepper, garlic, vinegar, brown sugar, chili powder, mustard, hot pepper sauce, ground ginger, cinnamon and cloves.
Bring to boil; reduce heat to medium-high and simmer briskly for 30 to 35 minutes or until thickened, stirring frequently right to bottom of pan to prevent sticking or scorching.
Transfer to food processor or blender and process until smooth. You may wish to place a towel over the food processor or blender to prevent splattering. Return to pan; stir in oil and heat to boiling point.
Use immediately or for longer storage, transfer to large sterilized jar with tight-fitting lid.
Basting sauces are used to retain moisture and add flavour. However, to prevent scorching, tomato-based or sauces containing sugar should be used only during the last 10 to 15 minutes of cooking. Make up a batch to have on hand for weekend barbecues.
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