| 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 | T | Worcestershire sauce |
| 1 | T | Liquid smoke |
| 1 | T | Prepared yellow mustard |
| 2 | t | Salt |
| 2 | t | Black pepper |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 139
Total Fat: 15.9g
Cholesterol: 40.7mg
Sodium: 1767.5mg
Potassium: 534.1mg
Carbohydrates: 65g
Fiber: 1.6g
Sugar: 57.2g
Protein: 2.6g