10m
PREP TIME
30m
COOK TIME
53
CALORIES
10
INGREDIENTS
Servings: 20 (2 tablespoons)
Ingredients
- 1/4 cup olive oil
- 1 1/2 teaspoon McCormick® Garlic Powder
- 1 1/2 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Crushed Red Pepper
- 1 pound (5 to 6) plum tomatoes, halved lengthwise
- 1 medium onion, cut into thick slices
- 1 jalapeño pepper, stemmed, halved and seeded
- 1 cup Thai Kitchen® Coconut Milk
- 3/4 teaspoon salt
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
INSTRUCTIONS
- 1 Mix oil, garlic powder, ginger and red pepper in large bowl. Add tomatoes, onion and jalapeño; toss to coat. Place vegetables on grill rack or in grill basket.
- 2 Grill over medium heat 10 minutes or until vegetables are lightly charred and tender-crisp, turning occasionally. Remove from grill; cool slightly.
- 3 Place vegetables in medium saucepan. Stir in coconut milk, salt and pepper. Simmer on low heat 15 to 20 minutes or until flavors are blended, stirring occasionally. Spoon mixture into blender container or food processor; cover. Process until smooth. Serve sauce warm or at room temperature.
TIPS AND TRICKS
Serving Suggestion: Serve Grilled Tomato Coconut BBQ Sauce with Brazilian Meat Skewers.
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