Barbecue Sauce

Yield: 1/i gal (2 L)




■ Procedure

l qt

l L

Tomato purée

1. Place all ingredients in a heavy saucepan and bring to a boil.

l pt

500 mL


Reduce heat and simmer about 20 minutes, until slightly re

2/3 cup

l50 mL

Worcestershire sauce

duced and flavors are well blended. Stir occasionally during

V¡ cup

l25 mL

Cider vinegar

cooking so the sauce does not scorch on the bottom.

V¡ cup

l25 mL

Vegetable oil

2. Adjust seasoning.

8 oz

250 g

Onion, chopped fine

4 tsp

20 mL

Finely chopped garlic

Per 1 ounce

Calories, 25; Protein, 0 g; Fat, 2 g (60% cal.); Cholesterol, 0 mg;

2 oz

60 g


l tbsp

l5 mL

Dry mustard

Carbohydrates, 3 g; Fiber, 0 g; Sodium, 30 mg.

2 tsp

l0 mL

Chili powder

Note: This sauce is not intended to be eaten as is but to be cooked with

l tsp

5 mL

Black pepper

other foods. See recipe for Barbecued Spareribs (p. 299) and for Barbe

to taste

to taste


cued Pork Sandwich (p. 745).

Continue reading here: Chile Barbecue Sauce

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