This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You can grill on anything, ... When I was traveling around the world researching The Barbecue! Bible, I saw people grilling in hubcaps, and the barbecue was great."
-Steve Raichien, Barbecue Guru
There are millions of variations of barbecue sauce, of course. Everyone has their favorite and their magic ingredients. This is the one place that you can get creative easily and likely not mess up your dinner.
I love smoked paprika and it gives this simple and quick sauce a lot of depth of flavor. Use a spicier version like hot paprika or even Chilean merken to really bring a new flavor to your next barbecue.
This is great on almost anything and I especially love this recipe using boneless, skinless chicken thighs. You can grill pork tenderloin, chicken, burgers, fish, or even tofu with this sauce and it will be delicious.
Hot sauce is a catchall term for whatever you happen to have in your pantry. For most of us this is Tabasco but there are hundreds of sauces on the market. One Web site that I know of offers over a thousand different types. The type that you use is entirely dependent on your ability to stand the heat in the kitchen.
The heat of a sauce is measured in Scoville units, a scale that was invented by Wilbur L. Scoville in 1912. His based this on the number of parts of sugar water that it would take to dilute the extract of chilies to the point that there is a barely detectable burn. While this seems a bit obsessive for my taste, pretty much anything over 5,000 scoville units is hot (let alone the sauces that advertise themselves as being 10, 20 or 100 times that hot).
The recipes here use Tabasco because this is the most widely available sauce. Tabasco sauce is rated at 5,000 S.U.. This is equivalent to the heat of a habanero chili.
Servings = 4 | Serving size =about 1/4 cup
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
The sauce will keep for about a week in the refrigerator.
|3 Tbsp||low-sodium ketchup|
|2 tsp||maple syrup|
|2 tsp||peach preserves|
|1/8 tsp||hot sauce (like Crystal or Tabasco)|
|1/2 tsp||chili powder|
|2 tsp||smoked paprika (or Chilean merken)|
|1 tsp||fresh ground black pepper|
Place the ketchup, maple syrup, preserves, lime, water, hot sauce, salt, chili powder, paprika and pepper together in a bowl. Whisk until smooth.
Serving size = about 2 tablespoons
Servings = 8
Amount Per Serving
|Calories 54||Calories from Fat 1|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 0g||3%|
|Vitamin A 15%||Vitamin C 10%|
|Calcium 0%||Iron 3%|
|Vitamin K 1 mcg||Potassium 98 mg|
|Magnesium 6 mg|