Rattlesnake barbecue sauce

Yield: 3 servings

Measure Ingredient
1 cup chili sauce
1 cup ketchup
¼ cup a-1® steak sauce
1 tablespoon tamarindo (or substitute grenadine)
1 tablespoon garlic juice (from strained pureed; garlic)
¼ cup fresh horseradish -- finely grated
3 tablespoons dry mustard
2 tablespoons tabasco sauce
1 tablespoon molasses
1 tablespoon prepared hot salsa
1 tablespoon red wine vinegar

In a medium bowl combine all ingredients. Whisk them until smooth. Adjust the Tabasco sauce to taste. Refrigerate the sauce until it is ready to use or up to 2 weeks. Makes 3 cups. Note: When grated, horseradish's flavor dissapates quickly into the air, so use it immediately. Select a light molasses from the first distillation.

Unless you love harsh flavors, avoid blackstrap molasses, which is from the third and last distillation and thus contains the most impuritites.

: Submitted by: Dan Klepach

: Area: INTL. ECHO: COOKING

: Posted on: 17 Jul 96

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