| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | sm | Onion; finely chopped |
| 2 | Garlic cloves; finely chopped | |
| 1 | ts | Red pepper flakes |
| 1 | tb | Chile powder or paprika |
| 1 1/2 | c | Ketchup |
| 1/2 | c | Amber beer or ale |
| 1/4 | c | Cider vinegar |
| 1/4 | c | Water |
| 1/4 | c | Brown sugar |
| 2 | tb | Dijon-Style mustard |
| 2 | tb | Worchestershire sauce |
| Salt and pepper | ||
| Tabasco sauce; optional or to taste |
INSTRUCTIONS
In a saucepan, cook onions in oil over moderate heat until tender. Stir in garlic, red pepper flakes and chile powder, and cook for one minute. Add ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce, salt, black pepper, and Tabasco sauce, stirring to combine. Partially cover and simmer until slightly thickened, 15 to 20 minutes. Taste and adjust seasoning, if necessary, with Tabasco sauce. Remove sauce from heat and allow to cool completely. Sauce can be refrigerated for two to three weeks or frozen for up to a month. Yields about 2 cups. Posted to recipelu-digest Volume 01 Number 669 by ncanty@juno.com (Nadia I Canty) on Feb 1, 1998
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