Yield: 6 Servings
|½ cup||Butter; 1 stick|
|2 cups||Minced onion|
|4 \N||Cloves garlic; pressed|
|2 cups||Chili sauce|
|1 cup||Brown sugar; packed|
|½ cup||Fresh lemon juice|
|¼ cup||Red wine vinegar|
|2 tablespoons||Worcestershire sauce|
|1 tablespoon||Liquid smoke|
|1 tablespoon||Prepared yellow mustard|
|2 teaspoons||Black pepper|
Heat the butter in a large nonreactive saucepan over medium-high heat. Add the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.
This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator.
Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time.
My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chiles pureed in the food processor with a little water. I didn't use the liquid smoke because I don't like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next time.
Compliments of Garry's Home Cooking Garry Howard - Cambridge, MA garry@...
Recipe by: Paul Kirk's Championship Barbecue Sauces ISBN 1-55832-125-x Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on May 17, 1998