ust like the name says, this is the basis-the true mother of all the sauces we have in this book. It is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin' off point for creating a world of barbecue sensations. It can even stand alone as a traditional slatherin' sauce for ribs and chicken.
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of sa1t and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke.
Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool.
Pour it into a container, cover, and store in the fridge til ready to use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (300g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 60 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 1726.5mg||60 %|
|Potassium 751.6mg||20 %|
|Total Carbohydrate 64.6g||19 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 62.2g|
|Protein 1.9g||3 %|
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Calories per serving: 309
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