all-purpose bbq sauce

1 Servings
2 tablespoons Vegetable oil
1 small Onion; finely chopped
Garlic cloves; finely chopped
1 teaspoon Red pepper flakes
1 tablespoon Chile powder or paprika
1½ cup Ketchup
½ cup Amber beer or ale
¼ cup Cider vinegar
¼ cup Water
¼ cup Brown sugar
2 tablespoons Dijon-Style mustard
2 tablespoons Worchestershire sauce
  Salt and pepper
  Tabasco sauce; optional or to taste

In a saucepan, cook onions in oil over moderate heat until tender. Stir in garlic, red pepper flakes and chile powder, and cook for one minute. Add ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce, salt, black pepper, and Tabasco sauce, stirring to combine. Partially cover and simmer until slightly thickened, 15 to 20 minutes. Taste and adjust seasoning, if necessary, with Tabasco sauce. Remove sauce from heat and allow to cool completely. Sauce can be refrigerated for two to three weeks or frozen for up to a month. Yields about 2 cups.

Posted to recipelu-digest Volume 01 Number 669 by ncanty@... (Nadia I Canty) on Feb 1, 1998

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