Barbecue sauce - all purpose
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Barbecue sauce - all purpose
  Sauces    Southern  
Last updated 6/12/2012 1:07:00 AM. Recipe ID 32768. Report a problem with this recipe.
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      Title: Barbecue sauce - all purpose
 Categories: Sauces, Southern
      Yield: 10 Servings
      1 lg Onion; quartered
      3    Cloves garlic; minced
      1 md Green Pepper; quartered
      1 cn Tomato Sauce (8 Oz.)
      1 c  Water
      1 c  Apple Cider Vinegar
    1/2 c  Catsup
      2 tb Worcestershire sauce
    1/2    Stick Butter Or Margarine
      8 oz Tomato Paste
      1 ts Fresh Ground Black Pepper
    1/4 ts Cayenne Pepper
      1 c  Mushrooms; Coarsely Chopped
           Butter For Sauteing
      3 tb Liquid Smoke Flavoring
  1 1/2 tb Caraway Seeds
    3/4 ts Tabasco Sauce
      3 tb Brown Sugar
  2 1/4 ts Fresh Ground Pepper
      1 ts Salt; More If Needed
      1 qt Yield
  1. In a non-aluminum saucepan melt butter for mushrooms, add
  mushrooms and cook until tender about 8-10 minutes, they should not
  be completely cooked.
  2. Set aside.
  3. Using food processor with metal blade: While processor is running,
  add garlic cloves one at a time, and keep running until garlic sticks
  to side of processor bowl, stop processor.
  4. Add quartered onion, and process until pieces are about 1/4 inch in
  size, remove.
  5. Add quartered green pepper, and chop to same size as onions.
  6. Put all ingredients in saucepan, except seasonings, mix well.
  Bring to boil, and reduce heat.
  7. Add seasonings, and simmer 30 minutes or more if desired.
  8. Adjust salt
  9. During the cooking time you may want to cook covered or uncovered,
  depending upon desired thickness of the sauce.
  10. Adjust seasoning. Baste meat with sauce while BBQ'ing. This sauce
  is great for BBQ'd chicken, spareribs, pork chops, and sliced pork.
  Hint: When adding seasonings add salt first, stop when you can just
  barely taste the salt. Now add pepper to taste. Add remaining
  spices/herbs. Adjust spices to your taste. Serve additional sauce
  with the meat. Freeze leftover sauce, it will keep frozen for months.

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Recipe ID 32768 (Apr 03, 2005)

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