Deb's BBQ Sauce
The "hotness" of this sauce is at your discretion, according to how much hot sauce, chili sauce and peppers you add.
- 1 small onion, chopped
- 6 cloves garlic, chopped
- 2 Tbsp cider vinegar
- 1 Tbsp Worcestershire sauce
- 1/4 cup lemon juice
- 2 Tbsp molasses
- 2 Tbsp honey
- 1 cup chili sauce
- 1 tsp dry mustard
- 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp ginger
- 1 tsp crushed red pepper
- 1 tsp liquid "smoke" flavoring
- 1 tsp hot sauce (such as Texas PeteTM or TabascoTM, or similar)
Sautéé onion and garlic in small saucepan until tender. Add remaining ingredients. Stir until heated through, bubbly and of desired thickness. Allow to cool slightly. Process sauce if you desire a smoother consistency. Store in refrigerator up to two weeks. YIELD: 3 cups
Reduced Sodium Recipe:
Make the following substitutions:
Use no-salt catsup instead of chili sauce
Omit the cumin, coriander, hot sauce, and crushed red pepper
Increase the ginger to 1 tsp
Use a worchestershire sauce that does NOT have peppers in it (Lea and PerrinsTM does). The brand I found also had reduced sodium in it (it wasn't salt-free but it was better than others!)
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