Spicy barbecue sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Catsup |
| 2 | tablespoons | (veggie) Worcestershire |
| Sauce | ||
| ½ | cup | Water |
| 6 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Brown sugar |
| 1 | small | Bay leaf |
| 1 | teaspoon | Dried oregano |
| 1 | tablespoon | Paprika |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | (or more) chili powder |
| ½ | teaspoon | Ground cloves |
| 1 | teaspoon | Cracked black pepper |
| 2 | tablespoons | Whole mustard seeds |
| 2 | teaspoons | Spice Islands hickory smoked |
| Salt | ||
| 2 | tablespoons | Onion powder |
Directions
Combine liquid ingredients in small saucepan. Combine dry ingredients in bowl. Add dry ingredients to liquids and mix well. Bring mixture to a boil, then simmer 1 hour over low heat. Covered or not; it splatters if you don't cover it but if you don't mind cleaning up your stove the sauce thickens up more if it's uncovered. (take out the bay leaf!)
Posted by Valerie Schultheiss <valerie@...> to the Fatfree Digest [Volume 14 Issue 6] Jan. 6, 1995. H Liquid Ingredients: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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