Sauce, BBQ
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| N/A | N/A | N/A |
| N/A | N/A | N/A |
| Recipe Total Yield |
|---|
| 1 C, 0.38 tsp |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 0 | 0 | 0 |
| 0 | 0 | 0 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| Vegetable Oil | | 1.15 tsp | 0.19 oz | 1.15 tsp | |
| Onion, Yellow | Small diced | 1.69 oz | 1.34 oz | 4 Tbsp, 1.25 tsp | |
| Garlic, Fresh | minced | | 0.19 oz | 1 Tbsp, 1.61 tsp | |
| WATER | | | 1.54 oz | 3 Tbsp, 0.22 tsp | |
| Vinegar, Apple Cider | | 2.3 tsp | 0.38 oz | 2.3 tsp | |
| Sugar, Light Brown | Packed | 0.29 oz | 0.29 oz | 2.3 tsp | |
| Chili Powder | | 0.1 oz | 0.1 oz | 1.15 tsp | |
| Mustard, Dry | | 0.1 oz | 0.1 oz | 1.15 tsp | |
| Salt, Kosher | | 0.05 oz | 0.05 oz | 0.29 tsp | |
| Sauce, Soy Light | | 2.3 tsp | 0.38 oz | 2.3 tsp | |
| Baking Powder | | 0.14 oz | 1.54 oz | 2 Tbsp, 0.91 tsp | |
Method
- Heal oil over medium high heat.
- Sweat onions and garlic until translucent.
- Add tomato paste and stir well to combine. Cook for 10 minutes over low heat or until paste begins to darken.
- Add remaining ingredients, mixing well to combine.
- Simmer for 1 hour, stirring occasionally to prevent burning.
- Puree with immersion blender.
- Cool according to HACCP SOP.
