Four-Alarm Barbecue Sauce

Yield: 1 1/2 cups (serving size: 1 1/2 tablespoons)
Source: Cooking Light, JUNE 2006
CL Comments: This sticky sauce is better for dipping than basting, since its sugars will cause food to stick to the grill. Try it with shrimp.
Amy's Comments: This was easy and good. Wasn't nearly as thick as bbq sauce traditionally is. We used it to dip shrimp as suggested. The sauce is spicy but not overwhelming (but it was still hot!). We're thinking of using the rest of to simmer some skinless/boneless chicken thighs, shred it, and serve in a wrap with some blue cheese. The sauce reminded us of something similar to a sauce you'd get on wings (not necessarily a buffalo sauce, but still would be good on wings)!! yum!


2 teaspoons canola oil
1 cup finely chopped onion
2 garlic cloves, minced
3/4 cup water
1/2 cup bottled chili sauce
2 tablespoons red wine vinegar
1 teaspoon chipotle chile powder
1 teaspoon ground ancho chile pepper
1 (12-ounce) can cola
1 jalapeño pepper, chopped


  1. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook 2 minutes or until onion is tender. Add 3/4 cup water and the remaining ingredients. Bring to a boil; reduce heat and simmer until reduced to 1 1/2 cups (about 12 minutes).
  2. Place half of chili sauce mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining chili sauce mixture.


Healthy Units: 1 per serving
CALORIES 33(19% from fat); FAT 0.7g (sat 0.0g,mono 0.4g,poly 0.2g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 256mg; FIBER 0.3g; IRON 0.1mg; CARBOHYDRATE 6.6g

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