“SALSA”-FIED Barbecue Sauce





Hello all! Happy Monday. I hope everyone’s weekend was just swell! Well…lets get down to business, with today’s topic: BBQ Sauce. I have mentioned previously that I am really into dipping my food…into just about anything…BBQ sauce being one of the top dips on my list. In fact, it just might be #1 or a close tie with my tzatziki sauce. I just love the taste of BBQ sauce, you know…that tangy, sweet, succulent flavor that you can baste a whole roasted chicken in. Personally I like it on just about any kind of meat product…just give me a slab of fall-off the bone pork ribs and a heaping side of fresh coleslaw and after a few hours I will have eaten my body weight. Anyways…you get the jist, BBQ sauce= LOVE! Personally, I have always wanted to create my own barbecue sauce, and yesterday, as I was sitting at the kitchen table craving some down-home, finger-licking, Texas barbecue, I decided to whip up a batch of the stuff. This time, I wanted to be creative and experiment with my sauce, which I was forced to do because I was surprisingly out of canned diced tomatoes for the base of the sauce. Naturally, I began digging around in my refrigerator and, after sifting through an endless supply of salad dressing and random condiments, I saw it…a sparkling jar of Frontera Jalapeno Cilantro Salsa that I had purchased last week and forgotten. What do you know? The main ingredients are diced tomatoes…who would have thought? It was practically a beacon of light, reaching out and saying, “Please, transform me into something even better than I already am!” Well, if I must say I have really branched out beyond my limits with this one! BINGO! The salsa makes this sauce a unique winner! This is what I came up with and I hope ya’ll enjoy it. I would use it to baste a roasted chicken, rack of ribs, or as a sauce for pulled pork. Next time you have a backyard BBQ don’t forget this simple and classic ingredient, that is sure to lighten up your taste buds!
MANGIA!

Ingredients:
extra-virgin olive oil
1/2 yellow onion, roughly chopped
4 cloves of garlic, minced
1 16 oz. jar Frontera Jalapeno Cilantro Salsa
1/4 c. brown sugar
1/4 c. apple cider vinegar
2 Tbs. ketchup
1 Tbs. balsalmic vinegar
1 tsp. liquid smoke
1 tsp. dijon mustard
1 tsp. smoked paprika
salt and pepper, to taste

Directions:
1. Heat a large skillet with evoo over med-high heat.
2. Add the onion and garlic to the skillet and cook for about 2-3 minutes, until lightly browned.
3. Add the salsa to the skillet and heat through, about 1 minute.
4. Add the brown sugar to the skillet and combine.
5. Let the flavors meld together for about 5 minutes.
6. Add the remaining ingredients to the skillet and stir until fully incorporated.
7. Reduce the heat to low and allow the sauce to simmer for 20-25 minutes, or longer if you prefer.

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