Spicy Barbecue Sauce

1. Heat the oil in a pot over medium heat.

2. Add the onion and saute for 3 minutes or until softened.

3. Add the garlic, chili powder, cumin and coriander and saute for 1 minute longer.

4. Add the remaining ingredients and bring to a boil.

5. Turn the heat to low and simmer for 20 to 25 minutes or until thickened.

6. Season with salt to taste.

7. Keeps for 1 month, refrigerated.

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Nutrient	Quantity
Total fats	17.9768 g
Protein	13.4336 g
Carbohydrates	165.2355 g
Energy	813.116 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1175 g
Water	683.8252 g
Aspartic acid	1.4876 g
Calcium, Ca	402.55 mg
Lutein + zeaxanthin	170.1213 g
Fiber, total dietary	19.0159 g
Fatty acids, total saturated 22:0	0.0088 g
Fatty acids, total trans-polyenoic 13:0	0.0043 g
Carotene, beta	4004.4137 g
Niacin	10.2746 mg
Vitamin A, RAE	373.8473 g
Arginine	0.4587 g
Riboflavin	0.6627 mg
Tocopherol, beta	0.0384 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.083 g
Fatty acids, total saturated 20:1	0.0071 g
Glutamic acid	4.0256 g
Sodium, Na	978.3634 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0194 g
Total lipid (fat)	17.9768 g
Manganese, Mn	2.3982 mg
Fructose	20.828 g
Proline	0.4077 g
Fatty acids, total saturated 16:0	1.5786 g
Fatty acids, total saturated 8:0	0.4488 g
Sucrose	66.0983 g
Choline, total	118.7152 mg
Sugars, total	120.7335 g
Serine	0.2816 g
Fatty acids, total saturated 10:0	0.5059 g
Fatty acids, total saturated 18:0	0.4956 g
Vitamin B-6	1.5801 mg
Selenium, Se	17.7608 g
Ash	11.6964 g
Fatty acids, total saturated 18:1 undifferentiated	2.7681 g
Pantothenic acid	3.0058 mg
Phenylalanine	0.2848 g
Copper, Cu	2.0261 mg
Betaine	1.647 mg
Thiamin	0.3161 mg
Retinol	0.34 g
Methionine	0.0755 g
Iron, Fe	18.1745 mg
Carbohydrate, by difference	165.2355 g
Phosphorus, P	367.0381 mg
Folate, total	93.895 g
Tocopherol, gamma	1.7456 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0014 g
Lycopene	108773.36 g
Alanine	0.3768 g
Valine	0.3097 g
Fatty acids, total saturated 18:2 undifferentiated	1.9819 g
Glycine	0.288 g
Carotene, alpha	334.9733 g
Glucose (dextrose)	21.568 g
Fatty acids, total saturated 14:0	2.2678 g
Zinc, Zn	3.277 mg
Isoleucine	0.2582 g
Fatty acids, total saturated 12:0	6.4054 g
Fatty acids, total polyunsaturated	2.0994 g
Tocotrienol, gamma	0.456 mg
Leucine	0.397 g
Tocotrienol, alpha	0.56 mg
Vitamin A, IU	7422.055 IU
Folate, DFE	93.895 g
Tryptophan	0.0942 g
Vitamin C, total ascorbic acid	74.197 mg
Phytosterols	52.456 mg
Fatty acids, total polyunsaturated 18:1 c	0.4986 g
Fatty acids, total saturated 20:0	0.0088 g
Fatty acids, total saturated 6:0	0.0293 g
Tyrosine	0.1647 g
Vitamin K (phylloquinone)	44.5174 g
Fatty acids, total saturated	11.7555 g
Histidine	0.1858 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0022 g
Fatty acids, total monounsaturated	2.7957 g
Threonine	0.2751 g
Folate, food	93.895 g
Fatty acids, total polyunsaturated 17:0	0.0022 g
Cryptoxanthin, beta	560.3533 g
Vitamin E (alpha-tocopherol)	16.6534 mg
Magnesium, Mg	285.6377 mg
Lysine	0.3832 g
Potassium, K	3849.4765 mg
Cystine	0.0907 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Red wine	0.25 cup	0	0	0
Brown sugar	0.25 cup	209	53.9495	0
Onion	1	64	14.944	0.16
Tomato Puree	2 cups	190	44.9	1.05
Lemon zest	2 teaspoons	0	0	0
Worcestershire sauce	2 tablespoons	26.52	6.6164	0
Mustard	2 teaspoons	0.63	0.109	0.0098
Vegetable oil	1 tablespoon	117.232	0	13.6
Coriander	1 teaspoon	5.364	0.9898	0.3199
chili powder	2 tablespoons	45.12	7.952	2.2848
cumin	1 teaspoon	7.875	0.929	0.4677
dijon mustard	1 tablespoon	0	0	0
cider vinegar	0.25 cup	12.5475	0.5557	0
red pepper flake	0.5 teaspoon	0	0	0
molasses	2 tablespoons	122.1625	31.48	0.0421