After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

　　

Ingredients

Makes 4 cups; 1/4 cup per serving

　　2 cups water

　　2 6-ounce cans no-salt-added tomato paste

　　1/2 cup no-salt-added ketchup

　　1/4 cup firmly packed dark brown sugar

　　1/4 cup chopped onion

　　2 tablespoons Chili Powder (page 277) or no-salt-added chili powder

　　2 tablespoons fresh lemon juice

　　2 tablespoons cider vinegar

　　2 tablespoons canola or corn oil

　　1 tablespoon snipped fresh parsley

　　1 teaspoon dry mustard

　　1 teaspoon paprika

　　1 medium garlic clove, minced

　　1/8 teaspoon pepper

　　Dash of red hot-pepper sauce (optional)

　　

Step 1

In a large saucepan, whisk together all the ingredients. Bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, whisking occasionally. Refrigerate the sauce in a jar with a tight-fitting lid for up to one month or freeze it in an airtight freezer container for up to six months.

　　

Nutrition information

Step 2

(Per serving)

　　

Step 3

Calories: 60

　　

Step 4

Total fat: 2.0g

　　

Step 5

Saturated: 0.0g

　　

Step 6

Trans: 0.0g

　　

Step 7

Polyunsaturated: 0.5g

　　

Step 8

Monounsaturated: 1.0g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 25mg

　　

Step 11

Carbohydrates: 10g

　　

Step 12

Fiber: 1g

　　

Step 13

Sugars: 8g

　　

Step 14

Protein: 1g

　　

Step 15

Calcium: 18mg

　　

Step 16

Potassium: 283mg

　　

Dietary Exchanges

Step 17

1/2 other carbohydrate

　　

Step 18

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition