Tangy Basil Barbecue (1 gram of fat per 2 Tablespoon serving)

  • 1/2 small yellow onion – chopped
  • 1 clove garlic – minced
  • 1 teaspoon fresh ginger root – minced
  • 1/2 teaspoon olive oil
  • 3/4 cup tomato puree
  • 1/2 cup ketchup
  • 1/2 cup red wine
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 teaspoon mild chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoon dried basil
  • 1/2 teaspoon salt

Sauté onion, garlic, ginger and olive oil in pan until onions are transparent. Add the remaining ingredients and cook until the sauce is reduced. When the sauce is the thickness of ketchup, remove from heat and pour into a blender. Blend until smooth and refrigerate. Serve cold.

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