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Baker’s BBQ Sauce24 oz. 15 minutes |
| • | 16 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 1 tbsp. The Perfect Purée Ginger Puree, thawed |
| • | 1 tbsp. olive oil |
| • | 1/4 cup minced onion |
| • | 2 oz. honey |
| • | 1/4 cup packed light brown sugar |
| • | 2 tbsp. white wine vinegar |
| • | 2 tbsp. mango chutney |
| • | 1 tbsp. barbecue seasoning |
| • | 1 tbsp. Worcestershire sauce |
| • | 1 tbsp. tomato paste |
| • | 1/2 tsp. salt |
| • | 1/8 tsp. white pepper |
| Method: | |
| 1. | In a medium saucepot heat oil; add onion and sauté until tender. |
| 2. | Stir in Pink Guava puree, Ginger puree, honey, brown sugar, vinegar, chutney, barbecue seasoning, Worcestershire sauce, tomato paste, salt, and pepper. Bring mixture to a boil; remove from heat. |
| 3. | Cool to room temperature, cover and refrigerate until needed as an all-purpose barbecue sauce. |
| Flavor Twists: | |
| In place of the Pink Guava puree, try The Perfect Purée White Peach Puree, Mango Puree, or Apricot Puree. | |
| Serving Suggestion: | |
| This sauce is particularly terrific on grilled chicken, baby back ribs, lamb chops, and pork cuts. | |