Watermelon barbecue sauce

Yield: 2 Cups

Measure Ingredient
1 each 6 lb Seedless Watermelon
8 ounces Tomato Paste
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
2 cups Firmly packed brown sugar
½ cup Sherry
2 teaspoons Lemon juice
1 teaspoon Liquid smoke

Cut the melon into chunks and place in a saucepan. Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.

Options: White vinegar may be substituted for the lemon juice. Try mixing yellow tomatoes and watermelon for color variation From Hollis Harris of Porter's Catering, Portland, Oregon

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