This tangy and savory barbeque sauce with a sweet side is delicious on chicken wings or fish alike. Brush it on three-quarters of the way through the cooking time.
Recipe courtesy of Vincent Camillo
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Sweet and Sour BBQ Sauce
Total:
45 min
Prep:
10 min
Inactive:
10 min
Cook:
25 min
Yield:
1 1/2 cups
Level:
Easy
Total:
45 min
Prep:
10 min
Inactive:
10 min
Cook:
25 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

  • 1 cup rice wine vinegar
  • 1/4 cup lime juice
  • 1/4 cup white miso
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon ketchup
  • 1 tablespoon yuzu kosho (Japanese citrus-hot pepper paste)
  • 2 cloves garlic, grated or chopped
  • One 1-inch piece fresh ginger, peeled and grated
  • 1/2 cup bonito flakes

Directions

Bring the vinegar, lime juice, miso, soy sauce, sugar, ketchup, yuzu kosho, garlic and ginger to a simmer in a medium saucepan over medium heat. Reduce the heat if necessary to keep at a low bubble for 20 minutes.

Remove the pan from the heat and stir in the bonito flakes. Steep for 5 to 10 minutes; the flakes will wilt and soften in the pan. If a smoother sauce is desired, blend or puree. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

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