Nutritional Info

Nutrition Facts

Serving Size 1 (160g)

Calories 439
Calories from Fat 202 (46%)
Amount Per Serving %DIV
Total Fat 22.5g 35%
Saturated Fat 10.3g 52%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 305.3mg 102%
Sodium 298.4mg 13%
Potassium 763.4mg 16%
Total Carbohydrate 50.5g 17%
Dietary Fiber 2.3g 9%
Sugars 26.5g
Protein 6.6g 13%

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Recipe Description
Forget store bought barbecue sauce, this is the real enchilada.
Prep time
10 min
Cook time
4 hr
Ready In
4 hr 10 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  cayenne pepper, ground
1 Tablespoon(T)  hungarian paprika
1 Tablespoon(T)  mild new mexico red chile powder
1 Teaspoon(t)  mexican oregano
1 Tablespoon(T)  black pepper, freshly ground
1 Tablespoon(T)  salt
2 Tablespoon(T)  dark brown sugar
2 Tablespoon(T)  sugar
1 Clove(clv)  garlic, minced
1 Tablespoon(T)  liquid smoke
2 Tablespoon(T)  molasses
1/4 Cup(c)  dijon mustard
1/2 Cup(c)  orange juice, freshly squeezed
1 1/4 Cup(c)  white vinegar
1 Ounce(oz)  tomato sauce
4 Ounce(oz)  tomatoes, crushed
2   white onions, chopped
1/2 Tablespoon(T)  safflower oil


In a stock pot, brown the onions in the oil. Add all ingredients and bring to a full boil. Reduce heat to low and lightly simmer for at least 4 hours. Keep an eye on it to keep it from sticking. When sauce is done, run it through your blender a little at a time until it's all smooth. It will keep in the refrigerator for up to 2 weeks.

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