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–+ servings

Sweet and Spicy Barbecue Sauce

Sweet and vinegary at first, but a kick follows. Perfect for grilling
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Sauce
Cuisine American
Servings 12
Calories 128 kcal

Equipment

  • 5.5 quart heavy bottomed pot
  • Spoon
  • Immersion Blender

Ingredients
  

  • 1 20 oz can crushed pineapple
  • 1/3 cup apple cider vinegar
  • 1/3 cup molasses
  • 3 tbsp tomato paste heaping
  • 1/3 cup light brown sugar packed
  • 2 tsps smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp dried ground mustard
  • 3 Fresno peppers
  • 1/4 cup honey
  • 2 1 inch pieces fresh ginger
  • 2 cups ketchup
  • 1 tbsp Worchestershire sauce
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt

Instructions
 

  • Peel ginger
  • Wash peppers and remove stems, Quarter peppers (seeds and all)
  • Open can of pineapple and pour into pot
  • Add remaining ingredients and bring to a simmer over low heat
  • Cook on the lowest heat possible for 40 minutes
  • Cool for at least 10-20 minutes and then with either a blender or immersion blender (which I used), break up the peppers and ginger. Cool completely before storing.

Nutrition

Calories: 128kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 595mgPotassium: 345mgFiber: 1gSugar: 28gVitamin A: 538IUVitamin C: 7mgCalcium: 39mgIron: 1mg
Keyword BBQ, crushed pineapple, fresh ginger, fresno pepper, grilling season, honey, low and slow, molasses, new recipe, sweet and spicy
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