Chili barbecue sauce
This tasty barbecue sauce is perfectly fit to use for ribs, burgers, chicken thighs, turkey legs or any other hearty meat you like to cook on the grill. Here, we used regular soda as the base because its sweetness nicely balances the kick from the ground spices. Using the diet version will lower calories but the flavor won’t be the same. Also, make sure you use pure chile powder and not chile mixed with oregano and cumin. Once cooked, the sauce will keep in the refrigerator for about a week so you can make it ahead of time and if you’d like.
1 medium, yellow, chopped
3 medium clove(s), minced
¼ cup(s), pure variety
12 fl oz, not diet
White wine vinegar
- Coat a medium saucepan with cooking spray; heat over medium heat. Add onion and garlic; cook until softened, stirring often, about 3 minutes.
- Stir in chili powder; cook for 5 seconds.
- Stir in soda, chili sauce, water, vinegar and cinnamon; bring to a simmer, stirring occasionally. Reduce heat to low; cover and simmer slowly for 10 minutes. Uncover pan and continue cooking, stirring occasionally, for 10 minutes.
- Let cool for 15 minutes and then pour into a blender or a food processor; blend or process until smooth. To store, place in a glass or plastic container and refrigerate, covered, for up to one week. Yields about 2 tablespoons per serving.