| 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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