This tangy-sweet homemade BBQ sauce is a melding of flavors from Morocco and Southeast Asia. Brush over ribs, chicken, and lamb kabobs during grilling.
15m
PREP TIME
12m
COOK TIME
32
CALORIES
11
INGREDIENTS
This tangy-sweet homemade BBQ sauce is a melding of flavors from Morocco and Southeast Asia. Brush over ribs, chicken, and lamb kabobs during grilling.
15m
PREP TIME
12m
COOK TIME
32
CALORIES
11
INGREDIENTS
Ingredients 20 (2 tablespoons) Servings
- 3/4 pound fresh Fresno chilies, stemmed and coarsely chopped (do not remove seeds)
- 4 cloves garlic
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1/4 cup firmly packed light brown sugar
- 1/4 cup molasses
- 1/4 cup white vinegar
- 1 teaspoon McCormick® Ground Cumin
- 1 teaspoon McCormick® Smoked Paprika
- 1 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 Mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
- 2 Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. (Or use a stick blender to puree the mixture in the saucepan.) Strain through sieve to remove seeds.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
- 2 Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. (Or use a stick blender to puree the mixture in the saucepan.) Strain through sieve to remove seeds.
TIPS AND TRICKS
Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.
For less heat in the BBQ Sauce, remove seeds from the chilies before chopping.
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