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Add a photoServings: 4
Ingredients
- 1 c. rice vinegar
- 1 c. cider vinegar
- 2 tsp grnd cloves
- 1 tsp grnd allspice
- 2 Tbsp. grnd coriander
- 1 med onion diced
- 1 head garlic roasted, minced
- 1/4 c. extra virgin olive oil
- 1 c. brown sugar
- 1/4 c. molasses
- 1 c. chipotle peppers in adobo pureed
- 1Â 1/2 bot ketchup
- 1 Tbsp. Worcestershire sauce
- Â Â salt to taste
Directions
- Mix vinegars and spices in pan and over med heat reduce by half. In large pan, saute/fry onion and garlic lightly in extra virgin olive oil until soft. Add in sugar and molasses. Reduce slightly and add in vinegar mix, chipotles, ketchup and Worcestershire sauce. Cook slowly over low heat 1 hour. Season to taste with salt, and strain through medium strainer, pressing out juices of onion and garlic.
- Makes 3-4 c
- NOTES : In addition to being good on poultry, or possibly even ribs, I think the BBQ sauce would be good on veggie burgers and tofu, too. How about on potatoes!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 605 | |
| Calories from Fat 130 | 21% |
| Total Fat 14.77g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1956mg | 82% |
| Potassium 1235mg | 35% |
| Total Carbs 118.96g | 32% |
| Dietary Fiber 2.4g | 8% |
| Sugars 105.46g | 70% |
| Protein 3.72g | 6% |
