| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Barbecue | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter; 1 stick |
| 1 | Onion; finely chopped | |
| 1 | Garlic Clove; finely chopped | |
| 3 | tb | Vinegar |
| 1 | c | Chili Sauce; Heinz |
| 1 | c | Water |
| 2 | tb | Brown Sugar |
| 2 | tb | Worcestershire Sauce |
| 1/2 | tb | Mustard |
| 1/2 | Lemon; juice | |
| 1 | cn | Beer; cooks choice |
| Pepper | ||
| 2 | tb | Tabasco Sauce |
| 1 | Chopped Habanero Pepper |
INSTRUCTIONS
In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can't stand the wonderful smell of the sauce any longer. Now let me tell you, this is what I call barbecue sauce. (The habanero may be left out if you're a wimp.) Will keep for two weeks or so in the fridge. Posted to MM-Recipes Digest V4 #241 by roy@indy.net (Roy) on Sep 11, 1997
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