- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 5 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 187
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 693 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 5 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 187
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 693 mg
Ingredients
Directions
- In a large pot, melt half of the butter on medium heat. Add the onions and sweat until the onions are translucent, 3 minutes. Add the chili powder, garlic salt and paprika, and saute for 2 minutes. Add the ketchup, molasses, honey, mustard, vinegar and Worcestershire sauce. Bring the sauce to a boil then reduce to a simmer and cook for 5 to 10 minutes, stirring frequently.
- Transfer the sauce to a blender or use an immersion blender and blitz, leaving some texture to the sauce. Fold in the remaining butter.
