| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
CHILI POWDER |
| 2 |
tb |
GROUND BLACK PEPPER |
| 2 |
ts |
SUGAR |
| 1/2 |
ts |
SALT |
| 4 |
c |
KETCHUP |
| 1 |
c |
YELLOW MUSTARD |
| 1/4 |
c |
WORCESTERSHIRE SAUCE |
| 2 |
c |
CIDER VINEGAR |
| 2 |
tb |
BUTTER OR MARGARINE |
| 1/4 |
c |
PACKED BROWN SUGAR; (OPTIONAL) (up TO 1/2) |
INSTRUCTIONS
MAKES ABOUT 7 CUPS
IN A SMALL BOWL, COMBINE CHILI POWDER, BLACK PEPPER, SUGAR, AND SALT. IN A
LARGE SAUCEPAN, WHISK TOGETHER KETCHUP AND MUSTARD. STIR IN WORCESTERSHIRE
SAUCE, VINEGAR AND SPICE MIXTURE AND COOK OVER MEDIUM HEAT 10 MINUTES.
REDUCE HEAT TO LOW, ADD BUTTER, AND SIMMER UNTIL MELTED. TASTE. IF TOO
TART, STIR IN BROWN SUGAR, AND SIMMER 5 MINUTES LONGER. SERVE WARM.
REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.
USES: AS A FINISHING AND TABLES SAUCE FOR PORK AND CHICKEN.
Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by
MM_Buster v2.0l.
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