Sauce, BBQ

Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementaryN/AElementaryN/A
SecondaryN/ASecondaryN/ASecondaryN/A
Recipe Total Yield
Volume1 C, 0.38 tsp
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000
Secondary000
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil1.15 tsp0.19 oz1.15 tsp
Onion, YellowSmall diced1.69 oz1.34 oz4 Tbsp, 1.25 tsp
Garlic, Freshminced0.19 oz1 Tbsp, 1.61 tsp
WATER1.54 oz3 Tbsp, 0.22 tsp
Vinegar, Apple Cider2.3 tsp0.38 oz2.3 tsp
Sugar, Light BrownPacked0.29 oz0.29 oz2.3 tsp
Chili Powder0.1 oz0.1 oz1.15 tsp
Mustard, Dry0.1 oz0.1 oz1.15 tsp
Salt, Kosher0.05 oz0.05 oz0.29 tsp
Sauce, Soy Light2.3 tsp0.38 oz2.3 tsp
Baking Powder0.14 oz1.54 oz2 Tbsp, 0.91 tsp

Method

  1. Heal oil over medium high heat.
  2. Sweat onions and garlic until translucent.
  3. Add tomato paste and stir well to combine. Cook for 10 minutes over low heat or until paste begins to darken.
  4. Add remaining ingredients, mixing well to combine.
  5. Simmer for 1 hour, stirring occasionally to prevent burning.
  6. Puree with immersion blender.
  7. Cool according to HACCP SOP.