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Sweet Chili Barbecue Sauce Recipe
Delicious Tex-Mex barbecue sauce for grilling any type of meat or fish.
Course Condiment
Cuisine tex-mex
Keyword habenero, jalapeno, onions, tomatoes
Budget Frugal
Prep Time 12 minutes minutes
Cook Time 2 minutes minutes
Total Time 14 minutes minutes
Servings 8 servings
Calories 230kcal
- 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
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.
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