Loquat BBQ sauce recipe

• servings: 5 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 tbsp. canola oil (or other neutral flavored oil)

1 cup diced onion (about 1 medium yellow onion)

4 cloves garlic (chopped)

4 cups loquats (seeded, blossom end and membrane removed, measure AFTER removing seeds // 1L)

1 cup tomato sauce / 8 oz. can // 240ml

1/2 cup dark brown sugar // 120ml

1/2 cup apple cider vinegar // 120ml

2 jalapeños chopped (or 2 ounces, 1/4 cup canned chilies)

2 tsp. kosher salt / I use Diamond Crystal

1 tsp. black pepper

1 - 2 tbsp. lime zest (optional)

Directions

In a heavy-bottomed pot, like a Dutch oven, heat oil over medium heat.

When oil is warm, add onion and sauté until slightly softened, about 6 minutes.

Add chopped garlic and cook an addition 1 - 2 minutes, stirring occasionally.

Add seeded loquats, stir to combine and cook for 5 minutes.

Add remaining ingredients to the pot and stir to combine. Place lid on pot, only covering halfway, allowing steam to escape. Simmer for 30 minutes, stirring occasionally to prevent scorching.

When sauce has thickened to desired consistency, carefully pour into the pitcher of a blender (or use an immersion blender) and blend until smooth.

Cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

• Serving Size: 1 /4 cup
• Calories: 53 kcal
• Total Fat: 1 g
• Unsaturated Fat: 1 g
• Sodium: 188 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 1 g