Chili barbecue sauce #2

Yield: 1 Servings

Measure Ingredient
20 ounces Apricot preserves
1 cup Chili sauce
1 each Garlic clove, minced
2 teaspoons Vinegar, white, distilled
1 tablespoon Worcestershire sauce
3½ tablespoon Chili powder
¼ teaspoon Ginger ground
½ teaspoon Tabasco sauce

Combine the ingredients in a skillet. Cook over hight heat until the mixture boils. Reduce heat to a simmer. Cook for 10 minutes. Cool to room temperature. Store refrigerated.

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