Rattlesnake barbecue sauce
3 servings
Ingredients
Quantity | 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 |
Directions
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
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000
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