Dws Tangy Que Sauce Food

DW'S TANGY 'QUE SAUCE

DW's Tangy 'Que Sauce image

This is my 1st attempt at my homemade 'que sauce. This one goes best with chicken. This version has strong vinegar notes.

Provided by Jen Schoonover

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 40m

Yield 16

Number Of Ingredients 14

Ingredients

3 cups ketchup
1 cup water
½ cup cider vinegar
½ cup honey
¼ cup molasses
¼ cup tomato paste
¼ cup brown sugar
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
½ teaspoon dry mustard

Steps:

Whisk ketchup, water, cider vinegar, honey, molasses, tomato paste, brown sugar, onion powder, chili powder, garlic powder, black pepper, hot pepper sauce, Worcestershire sauce, and dry mustard together in a saucepan over low heat; bring to a simmer and cook until thickened, 30 to 45 minutes.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 30.2 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 582 mg, Sugar 26.3 g

TANGY BBQ SAUCE

Tangy BBQ Sauce image

Want to try a homemade BBQ sauce. Here is one that is easily made in a slow-cooker. A good all-purpose BBQ sauce.

Provided by ratherbeswimmin

Categories Sauces

Time 6h20m

Yield 3 cups

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1 large yellow onion, chopped
1/2 cup dry red wine
1/3 cup cider vinegar
1/3 cup fresh lemon juice
1/4 cup firmly packed light brown sugar or 1/4 cup dark brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon paprika
1 -2 teaspoon chili powder (or to your taste)
2 cups ketchup

Steps:

In a skillet, heat the oil over medium heat; cook the onion, stirring frequently, for 5 minutes or until softened.
Add in the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
Transfer mixture to a slow cooker; stir in the remaining ingredients.
Cover and cook on LOW for 5-6 hours.
If the sauce is not thick enough for you, remove the lid, turn the cooker to HIGH, and cook up to 30 minutes until it reaches the desired consistency.
Puree with a handheld immersion blender or transfer to a food processor and process until smooth.
Let cool, then transfer to a jar, and stor, tightly covered, in the refrigerator for up to 2 months.

Nutrition Facts : Calories 527.3, Fat 25.1, SaturatedFat 3.5, Sodium 2306, Carbohydrate 72, Fiber 2.5, Sugar 59.3, Protein 4.5

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