This Sweet Chili Barbecue Sauce Recipe has a decidedly Mexican flavor to it with the addition of the cumin and chili powder. I used it for a cooking sauce for grilled shrimp and for serving with fish tacos. It brings a sweet heat to anything you use it on!
Calories: 230kcal
Servings: 8 servings
Equipment
- Disposable gloves
- Dishtowel
- Food processor or blender.
- Large stockpot
- Freezer bags or containers
Ingredients
- 8 lb. fresh tomatoes peeled & chopped
- 2 c. chopped onions
- 5 cloves garlic minced
- 1 cup packed brown sugar
- 3 chopped and seeded jalapeños
- 1-2 habanero or scotch bonnet peppers omit if you don't like it spicy
- 1 TBS ground cumin
- 2 TBS chili powder
- 3 TBS Worcestershire sauce
- ¼ c. fresh lime juice
- 1 TBS salt
Instructions
- Wash and core the tomatoes. Quarter and place in a heavy stock pot. Boil the tomatoes until the water is all released.
- Strain the peels and seeds out by pouring through a mesh strainer and scraping with a spatula or wooden spoon.
- Work in small batches and be careful not to splash yourself with hot tomatoes.
- Discard the tomato pulp and pour the liquid back into the stock pot.
- Core and seed the peppers wearing disposable gloves and a mask or a dish towel tied around your nose and mouth if sensitive to capsaicin.
- Add the remaining ingredients for the sauce and simmer over low heat for 1 ½ to 2 hours or until desired thickness. Stir occasionally.
- Taste frequently and add spices as needed.
- Cool the sauce and place in a blender or food processor. Pulse until desired consistency. Place in freezer jars or bags.
Nutrition
Serving: 4ounces | Calories: 230kcal | Carbohydrates: 54g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1002mg | Potassium: 1335mg | Fiber: 7g | Sugar: 42g | Vitamin A: 4460IU | Vitamin C: 78mg | Calcium: 108mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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