| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1 | qt | Vinegar |
| 1 | Bottle (64-oz) ketchup | |
| 1 | c | Sugar |
| 2 | tb | Lemon juice |
| 2 | tb | Ground red pepper |
| 2 | tb | Ground black pepper |
| 1 | ts | Salt |
| 2 | tb | Liquid smoke (optional) |
INSTRUCTIONS
This is my grandmother's recipe for barbecue sauce. I love it, which is why I have the recipe. I've never eaten anything close from a bottled variety. It's very hot and tangy, although the "hot" can be toned down according to taste. Place all the ingredients in a saucepan. Simmer on low heat until the sauce is as thick as you want it. 2 Tbsp. liquid smoke can also be added during the last 30 minutes or so if desired. RCOLE@AARDVARK.UCS.UOKNOR.EDU (RENEE COLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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