CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
1 |
c |
KETCHUP |
1 |
c |
VINEGAR |
1/2 |
c |
DARK CORN SYRUP |
2 |
tb |
MOLASSES |
1/2 |
tb |
FINE DICE RED BELL PEPPER |
2 |
ts |
SUGAR |
1 |
ts |
LIQUID SMOKE |
1/2 |
ts |
SALT |
1/2 |
ts |
RED PEPPER FLAKES |
1/2 |
ts |
TABASCO |
1/4 |
ts |
CAYENNE PEPPER |
1/4 |
ts |
BLACK PEPPER |
1/4 |
ts |
GARLIC POWDER |
1/4 |
ts |
ONION POWDER |
INSTRUCTIONS
COMBINE ALL OF THE INGREDIENTS FOR THE BARBECUE SAUCE IN A SAUCEPAN OVER
HIGH HEAT USE A WHISK TO BLEND THE INGREDIENTS UNTILL SMOOTH. WHEN THE
MEXTURE COMES TO A BOIL, REDUCE THE HEAT AND SIMMER UNCOVERED. IN 30 TO 45
MIN. WHEN THE MIXTURE THICKENS, REMOVE IT FROM THE HEAT. IF YOU WANT A
THICKER SAUCE, COOK IT LONGER. IF YOU MAKE THE SAUCE TOO THICK, THIN WITH
MORE VINEGAR.
Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by
MM_Buster v2.0l.
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