Balboa "J-1" Sauce

Gluten Free
Dairy Free
Health score
10%
Balboa "J-1" Sauce
45 min.
3
437kcal

Suggestions


If you're looking to elevate your culinary repertoire with a sauce that is both unique and bursting with flavor, look no further than the Balboa "J-1" Sauce. This delightful concoction is not only gluten-free and dairy-free, but it's also incredibly versatile, making it perfect for a variety of dishes. Whether you’re grilling, stir-frying, or dipping, this sauce is bound to impress.

The magic of the Balboa "J-1" Sauce lies in its harmonious blend of sweet, spicy, and tangy flavors. With a captivating base of ketchup and orange juice, combined with the richness of brown sugar and the umami notes from Worcestershire and soy sauce, each bite is an explosion of taste. The addition of fresh ginger and garlic elevates the sauce with a fragrant kick, while the raisins balance the heat from the chili sauce with their natural sweetness.

This recipe requires just 45 minutes of your time with a simmering process that only enhances the depth of flavor, creating a thick, glossy masterpiece that will leave everyone wanting more. Perfect for serving alongside grilled meats, drizzled over roasted vegetables, or used as a zesty marinade, the Balboa "J-1" Sauce is an essential accompaniment that will transform any meal into a gourmet experience. So roll up your sleeves and get ready to impress your family and friends with this extraordinary sauce!

Ingredients

  • 0.3 cup brown sugar packed
  • teaspoons chili sauce red (such as Sriracha)
  • tablespoons ginger fresh minced peeled
  • tablespoons garlic minced
  • 1.8 cups catsup 
  • tablespoon onion powder 
  • 1.5 cups orange juice 
  • 0.8 cup raisins 
  • tablespoons rice vinegar 
  • tablespoons soya sauce 
  • tablespoon tamarind paste (see notes)
  • 0.3 cup worcestershire sauce 

Equipment

  • frying pan
  • blender
  • immersion blender

Directions

  1. In a 3- to 4-quart pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion powder, tamarind concentrate, and chili sauce. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, until sauce is thick, glossy, and dark brown, about 2 hours. In a blender or with a handheld blender, pulse until almost smooth. If sauce is too thick, thin with a little more orange juice.
  2. Let cool; serve or chill airtight up to 1 month.

Nutrition Facts

Calories437kcal
Protein4.58%
Fat1.38%
Carbs94.04%

Properties

Glycemic Index
95.27
Glycemic Load
24.54
Inflammation Score
-8
Nutrition Score
17.383478102477%

Flavonoids

Eriodictyol
0.21mg
Hesperetin
14.82mg
Naringenin
2.65mg
Kaempferol
0.03mg
Myricetin
0.15mg
Quercetin
1.61mg

Nutrients percent of daily need

Calories:437.34kcal
21.87%
Fat:0.72g
1.11%
Saturated Fat:0.15g
0.94%
Carbohydrates:111.2g
37.07%
Net Carbohydrates:107.05g
38.93%
Sugar:63.32g
70.36%
Cholesterol:0mg
0%
Sodium:2304.26mg
100.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.42g
10.84%
Vitamin C:75.84mg
91.93%
Potassium:1283.5mg
36.67%
Vitamin B2:0.4mg
23.73%
Vitamin B6:0.47mg
23.48%
Manganese:0.46mg
23.17%
Iron:3.7mg
20.54%
Copper:0.4mg
20.19%
Vitamin A:1009.05IU
20.18%
Vitamin B3:3.79mg
18.97%
Fiber:4.14g
16.56%
Vitamin B1:0.24mg
15.94%
Magnesium:63.59mg
15.9%
Vitamin E:2.2mg
14.69%
Folate:58.28µg
14.57%
Phosphorus:140.41mg
14.04%
Calcium:111.86mg
11.19%
Vitamin K:5.07µg
4.83%
Vitamin B5:0.45mg
4.53%
Selenium:3.06µg
4.37%
Zinc:0.65mg
4.34%
Source:My Recipes