Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Salt |
| 6 tablespoons | Black pepper |
| 6 tablespoons | Chili powder |
| 4 cups | Ketchup |
| 4 cups | White vinegar |
| 4 cups | Water |
| 1 large | Yellow onion; diced |
| ½ cup | Sorghum molasses |
BBQ SAUCE DIRECTIONS:
Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-½ hours, stirring every 10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6 weeks before using.
Makes 62 oz. sauce.
1991 Memphis in May contest.