| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Sauces, Tex-mex, Bar-b-q |
8 |
Servings |
INGREDIENTS
| 1 |
|
Medium onion; chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Butter/margarine |
| 1/2 |
c |
Ketchup |
| 1/4 |
c |
Water |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Light brown sugar |
| 1 |
ts |
Prepared mustard |
| 1/2 |
ts |
Hot pepper sauce, (opt) |
| 1 |
|
Lemon or orange, (opt); |
|
|
Sliced |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cook the onion and garlic in butter in a medium saucepan until tender. Add
ketchup, water, vinegar, brown sugar, mustard, salt, pepper and hot pepper
sauce. Bring to a boil. Remove from the heat and let stand for the flavors
to mingle. At this point, a sliced lemon or orange can be added, or a bit
of the juice of either. With this recipe, true Texans usually add their own
SECRET INGREDIENTS which can include beer, wine, bourbon, bay leaves, chili
powder, tomatoes, vegetable oil or fat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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