| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cooking liv, Import | 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 | Worcestershire sauce |
| Salt and ground black 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 1 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 about 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 2 to 3 weeks or frozen for up to 1 month. Yield: about 2 cups Recipe by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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