barbecue sauce - all purpose

Categories
Sauces
Southern
Yield
10 Servings
MeasureIngredient
1 large Onion; quartered
Cloves garlic; minced
1 medium Green Pepper; quartered
1 can Tomato Sauce (8 Oz.)
1 cup Water
1 cup Apple Cider Vinegar
½ cup Catsup
2 tablespoons Worcestershire sauce
½  Stick Butter Or Margarine
8 ounces Tomato Paste
1 teaspoon Fresh Ground Black Pepper
¼ teaspoon Cayenne Pepper
1 cup Mushrooms; Coarsely Chopped
  Butter For Sauteing Mushrooms
3 tablespoons Liquid Smoke Flavoring
1½ tablespoon Caraway Seeds
¾ teaspoon Tabasco Sauce
3 tablespoons Brown Sugar
2¼ teaspoon Fresh Ground Pepper
1 teaspoon Salt; More If Needed
1 quart 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 ¼ 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.

Recipe by: In old BBQ book 1961 + MHM Posted to MasterCook Digest V1 #339 by "Max H. Mitchell" <mmitch-fay@...> on Nov 12, 1997

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