| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauces |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; 1 stick |
| 2 |
c |
Minced onion |
| 4 |
|
Cloves garlic; pressed |
| 2 |
c |
Ketchup |
| 2 |
c |
Chili sauce |
| 1 |
c |
Brown sugar; packed |
| 1/2 |
c |
Fresh lemon juice |
| 1/4 |
c |
Red wine vinegar |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Liquid smoke |
| 1 |
tb |
Prepared yellow mustard |
| 2 |
ts |
Salt |
| 2 |
ts |
Black pepper |
| 1 |
ts |
Cayenne |
INSTRUCTIONS
Heat the butter in a large nonreactive saucepan over medium-high heat. Add
the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour
in the ketchup and chili sauce, and blend in well. Add the rest of the
ingredients. Bring the mixture to a boil, then reduce the heat and simmer
for 30 to 45 minutes, stirring occasionally.
This sauce will keep for up to 2 weeks in an airtight jar in the
refrigerator.
Begin applying the sauce warm to barbecuing brisket, about 30 minutes
before the end of the cooking time.
My Notes: In place of the chili sauce I used some fresh roasted New Mexican
red chiles pureed in the food processor with a little water. I didn't use
the liquid smoke because I don't like the taste of it and the meat had
plenty of smoke flavor on its own. While this is not a real sweet sauce, I
would still use a little less sugar next time.
Compliments of Garry's Home Cooking http://cooking.netrelief.com Garry
Howard - Cambridge, MA garry@netrelief.com
Recipe by: Paul Kirk's Championship Barbecue Sauces ISBN 1-55832-125-x
Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on May
17, 1998
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