| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Desserts, Beans, Mexican, Bar-b-q, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bottle; (28 Oz) hot barbecue |
| 1 |
|
Bottle; (24 Oz) ketchup |
| 4 |
|
Cloves Garlic; Minced |
| 1/2 |
c |
Onion; Minced |
| 1 |
|
Habenero Pepper; Minced |
| 1 |
|
Jalapeno Pepper; Minced |
| 1/2 |
c |
Brown Sugar; Packed |
| 4 |
tb |
Liquid smoke |
| 1 |
tb |
Hickory salt |
| 1 |
tb |
Horseradish; Grated |
| 1/4 |
c |
Worcestershire sauce |
| 1/2 |
c |
Molasses |
| 4 |
tb |
Seasoned rice wine vinegar |
| 1 |
tb |
Chili powder |
| 4 |
oz |
Tomato sauce |
INSTRUCTIONS
1. COMBINE ALL INGREDIENTS.
2. STIR ON LOW HEAT FOR FOUR HOURS.
Posted to bbq-digest by RockMc@aol.com on Feb 8, 1998
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