Go Back
–+ servings
BBQ sauce with green and red chilies.
Print

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
Cook Time 2 minutes
Total Time 14 minutes
Servings 8 servings
Calories 230kcal

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