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Back to Herbs & Seasonings
No salt, no sugar and lots of taste. Tightly sealed, this will keep in the refrigerator for a week or so, or it can
be frozen and thawed for later use.
Ingredients:
1 Tbsp canola oil
1 1/2 cups finely chopped onion
3 cups canned tomatoes with juice, chop to small pieces OR 1 quart home canned tomatoes, chopped, with liquid OR 1 12
ounce can tomato paste diluted with water to equal 3 cups
2 Tbsp vinegar
3/4 tsp ground black pepper
1/4 tsp dried thyme
1/8 tsp ground cumin
1 1/2 Tbsp paprika
1 tsp ground chili powder, not a blended chili powder, which usually contains salt
1/2 tsp dried oregano
1/4 cup sugar free pancake syrup
1/2 cup orange juice
Procedure:
Heat oil in a saucepan and saute onion until translucent. Add remaining ingredients, except orange juice, and bring
to a boil, stirring well. Reduce heat and simmer 10 minutes and then remove from heat and allow to cool before adding
ornage juice. Puree in a blender or food processor, if desired, before using or storing.
Variations
Add 1 Tbsp hickory smoke powder ( not hickory smoke salt or seasoning or liquid smoke flavoring).
Use dried chopped onion, omitting the canola oil and the sauteing of fresh chopped onions. Do not reconstitue the
onions first and you will have a thicker BBQ sauce.
Serving Size: A Free Food when used in moderation
About 4 cups sauce
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