With summer now in full swing, families across the nation have taken their regular dining alfresco. If you're competing with neighbors on the block to fill the backyard air with the most tantalizing aromas, don't settle for store-bought, high sodium barbecue sauces. The Kidney Kitchen's tomato-free BBQ sauce is a homemade delight that's low in sodium and still high on taste.
Tomato-Free BBQ Sauce
Make 1 ½ Cups, 6 servings
1 teaspoon olive oil
¼ yellow onion, diced
1 Granny Smith apple, peeled, cored & diced
¼ teaspoon chopped garlic
2 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
Pinch of red pepper flakes
1/8 teaspoon ground cumin
¼ teaspoon paprika
2 tablespoons brown sugar
1 cup apple juice, unsweetened
¼ cup pineapple juice, unsweetened
1 teaspoon ginger paste
Sauté onions and apples in oil until the onions are translucent. Add all of the other ingredients and simmer for 15 minutes. Puree mixture, it will have the constancy of runny applesauce. Cool and refrigerate for up to a week.
Grill chicken or whatever type of meat you prefer until almost cooked. Brush BBQ sauce on the top of the meat during the last 5 to 10 minutes of cooking.
Calories 60, total fat 0.9 g, saturated fat 0.1 g, monounsaturated fat 0.6 g, polyunsaturated fat 0.1 g, cholesterol 0.0 mg, calcium 11.8 mg, sodium 14 mg, phosphorus 11 mg, potassium 130 mg, total carbohydrates 13.6 g, dietary fiber 0.6 g, sugar 7.4 g, protein 0.3 g
This recipe was submitted by CKD patient Chef Duane Sunwold.