| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Hunt's ketchup; (do not substitute) |
| 1/3 |
c |
Apple juice |
| 1 1/2 |
oz |
Apple cider vinegar |
| 1/2 |
oz |
Lemon juice |
| 1 |
tb |
(heaping) Golden Delicious applesauce |
| 1 |
tb |
Sweet butter |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Tamari Soy sauce |
| 2 |
ts |
Yellow mustard; (diluted) |
| 1 |
ts |
(heaping) pureed carrots (baby food) |
| 1/4 |
ts |
Liquid smoke |
| 2 |
tb |
Dark brown sugar |
| 2 |
ts |
Seasoning salt |
| 1/2 |
ts |
Coarse black pepper |
| 1/4 |
ts |
Celery seed |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Roasted garlic powder |
| 1/4 |
ts |
Mexican oregano |
| 1/4 |
ts |
Ancho chili powder |
| 1/8 |
ts |
Red pepper; (1/4 if you like it hot) |
INSTRUCTIONS
I read the article from the Martha Stewart episode with Ollie Gates. I've
take the recipe for his sauce that was posted on her page and doctored it
to include ingredients that I've found to be beneficial to a sauce.
Small batch; will fit into a 16 oz "Snapple" bottle
1. In a small bowl, mix dry spices together. Set aside.
2. In a small sauce pan, combine ketchup, vinegar, liquid smoke, and lemon
juice. Add dry ingredients, and mix well. SERVE HOT.
Posted to bbq-digest by "Magers" <Magers@cris.com> on Jul 5, 1999,
converted by MM_Buster v2.0l.
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