| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bbq, Sauces |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Light brown sugar, packed |
| 1 |
|
1 1/4 oz regular flavor |
|
|
chili seasoning I used |
|
|
GArry Howard's Chile |
|
|
Powder |
|
|
recipe |
| 2 |
t |
Dry mustard |
| 1 |
t |
Ginger, ground |
| 1/2 |
t |
Allspice, ground |
| 1/4 |
t |
Cayenne pepper |
| 1/4 |
t |
Mace, ground |
| 1/4 |
t |
Black peppper, fresh ground |
| 1 |
c |
White distilled vinegar |
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Water |
| 32 |
oz |
Ketchup |
| 3 |
t |
Liquid smoke, optional |
INSTRUCTIONS
In a large saucepan, combine the brown sugar, chili seasoning,
mustard, ginger, allspice, cayenne, mace, and black pepper. Add the
vinegar, molasses, water, and liquid smoke. Stir until dry ingredients
are dissolved. Add the ketchup and stir to mix. Bring to a boil over
high heat, stirring constantly to avoid spattering. Reduce the heat
to low, cover, and simmer for 30 minutes. Remove from the heat and let
cool to room temperature. Use immediately or cool to room temperature,
cover, and refrigerate for up to 1 week. This will last much longer
than one week in the refrigerator if you use commercial ketchup (which
has an antioxidant in it). Recipe by: John Willingham's World Champion
Bar-B-Q Posted to bbq-digest V5 #359 by wight@odc.net on Jul 5, 1997
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