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Rod Rogers
All-Purpose Bbq Sauce
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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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“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”
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