Lemon-pepper barbecue sauce

Yield: 1 Servings

Measure Ingredient
1½ teaspoon Canola oil
¼ cup Chopped onion
1 \N Clove garlic, crushed
1 can (8-ounce) tomato sauce
1 tablespoon Brown sugar
1 teaspoon Crushed dried basil
1 teaspoon Dry mustard
¼ teaspoon Paprika
¼ teaspoon Coarse-grind black pepper
⅛ teaspoon Cayenne pepper
⅛ teaspoon Ground allspice
1 \N Lemon, Grated zest of
2 tablespoons Lemon juice
1 tablespoon Cider vinegar

Heat oil in small heavy saucepan over medium heat. Add onion and saute until tender. Stir in garlic and cook 1 minute longer. Stir in tomato sauce, brown sugar, basil, dry mustard, paprika, black and cayenne peppers, allspice, lemon zest, lemon juice and vinegar. Bring to simmer over low heat and cook, covered, 15 minutes. Cool to room temperature. Makes 1 cup, enough for 8 chicken breasts or legs with thighs.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.

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