| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground mace |
| 1/4 |
ts |
Fresshly ground black pepper |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Paprika |
| 1/4 |
c |
White vinegar |
| 1/2 |
ts |
Hot sauce |
| 1 |
c |
Ketchup |
| 1/3 |
c |
Dark molasses |
INSTRUCTIONS
Check out the May\June issue of "Saveur" Magazine. Its got a great article
on "KC BBQ" this time. Veri informative as well as containg a couple of
good recipes. Here's one:
Sift together allspice, cinnamon, mace, pepper, curry powder, chili powder
and paprika into a bowl. Stir in vinegar, then add hot sauce, ketchup, and
darkmolasses and mix until very well blended. Serve warm or at room
temperature. Sauce may be stored in an airtight container in refrigerator
for 2-3 weeks or in freezer for up to 6 months.
Posted to bbq-digest by muddy@ibm.net on Apr 20, 1998
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