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Ingredients
Dry Mix
2 tablespoons chili powder
1 teaspoon ground black pepper
1 tablespoon salt
Wet Mix
2 cups ketchup
1/2 cup yellow mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup freshly squeezed lemon
juice
1/4 cup A-1 (or other) steak
sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon Tabasco (or other hot
sauce)
1 cup dark (or light if you
don't have brown) sugar
1 teaspoon liquid smoke
3 tablespoons oil or butter
1 medium onion, diced
4 medium garlic cloves, minced
or crushed
Directions
In a small mixing bowl, whisk
together the chili powder, black pepper and salt. Set aside.
In a large mixing bowl, whisk
together the ketchup, mustard, vinegar, Worcestershire,
lemon juice, steak sauce, molasses, honey, hot sauce and
brown sugar. Set aside.
In a large sauce pan, heat 3
tablespoons oil or butter. Add onions and sauté for about 5
minutes or until translucent. Add garlic and sauté for
another minute. Add the "Dry Mix." Blend into the onions and
garlic and cook for an additional 2 minutes. Add the wet mix
to the onion and garlic mixture, and stir until thoroughly
blended. Cook on medium heat for 15 minutes. You don't need to strain the sauce
if you prefer to keep the onions and garlic.
If you prefer the non-chunky
version of this sauce, strain the sauce into a storage
container and discard the onions and garlic. If you prefer
the chunkier version, simply pour the entire mixture into a
container. Use immediately or store in the refrigerator for
a few hours or overnight. Storing in the refrigerator is the
preferred method, because it allows the flavors to blend
more thoroughly.
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