Sweet and Spicy Barbecue Sauce
If you want to add more gluten free and dairy free recipes to your repertoire, Sweet and Spicy Barbecue Sauce might be a recipe you should try. This side dish has 112 calories, 1g of protein, and 2g of fat per serving. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 7. 86 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Father's Day. This recipe from Jessica Gavin requires jalapenos, paprika, vegetable oil, and onion. This recipe is typical of Barbecue cuisine. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 25%, this dish is rather bad. Sweet & Spicy Barbecue Sauce, Spicy Sweet Barbecue Sauce, and Sweet-and-Spicy Barbecue Sauce are very similar to this recipe.
Servings: 7
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
½ cup apple cider vinegar
2 tablespoons apricot preserves
1/2 teaspoon cayenne pepper
2 tablespoons packed dark brown sugar
2 garlic cloves, minced
1 teaspoon minced jalapeños
1 cup ketchup
½ cup finely chopped onion
1 tablespoon paprika
1 teaspoon salt
1 tablespoon spicy brown mustard
1 tablespoon vegetable oil
½ cup Worcestershire sauce
Equipment:
sauce pan
sieve
Cooking instruction summary:
Heat oil in a small saucepan over medium heat. Add onion and sauté, stirring occasionally, until softened for 5 minutes. Stir in minced jalapeños and cook for 30 seconds. Stir in minced garlic and cook until fragrant, about 30 seconds. Turn heat down to medium low.Stir in vinegar, Worcestershire, mustard, sugar, paprika, salt, and cayenne. Bring to a simmer, and stir in ketchup and apricot preserves. Cook over low heat until thickened and acidity of the sauce has reduced, stirring occasionally, about 30 minutes.Strain the barbecue sauce through a fine mesh strainer. Allow to cool to room temperature, and then serve with your favorite meat. Transfer to an airtight container or jar if not using immediately, for up to 4 days and keep refrigerated.
Step by step:
1. Heat oil in a small saucepan over medium heat.
2. Add onion and sauté, stirring occasionally, until softened for 5 minutes. Stir in minced jalapeños and cook for 30 seconds. Stir in minced garlic and cook until fragrant, about 30 seconds. Turn heat down to medium low.Stir in vinegar, Worcestershire, mustard, sugar, paprika, salt, and cayenne. Bring to a simmer, and stir in ketchup and apricot preserves. Cook over low heat until thickened and acidity of the sauce has reduced, stirring occasionally, about 30 minutes.Strain the barbecue sauce through a fine mesh strainer. Allow to cool to room temperature, and then serve with your favorite meat.
3. Transfer to an airtight container or jar if not using immediately, for up to 4 days and keep refrigerated.
Nutrition Information:
covered percent of daily need
