Sunday, August 31, 2008



  • 2 tablespoons chili powder*
  • 1 teaspoon ground black pepper
  • 1 teaspoon table salt
  • 2 cups ketchup
  • 1/2 cup yellow ballpark-style mustard
  • 1/2 cup cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/4 cup lemon juice
  • 1/4 cup steak sauce
  • 1/4 cup dark molasses
  • 1/4 cup honey
  • 1 teaspoon hot sauce such as Tabasco
  • 3 tablespoons cooking oil or butter
  • 1 medium onion, finely chopped
  • 4 cloves of garlic, crushed or minced
  • 1 cup dark brown sugar (you can use light brown sugar if that's all you have)

1) In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, and hot sauce.

2) Over a medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir and cook for about 2 minutes to extract their oil-soluble flavors. Add the remaining wet ingredients and then the brown sugar. Simmer over a medium heat for 15 minutes with the lid on.

2) Taste and adjust. Add more of anything that you wish a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Strain it if you don't want the chunks of onion and garlic. I like them in. Gives the sauce a home-made feel. You can use it immediately, but I think it's better if aged overnight. You can pour it into clean bottles and refrigerate for a month.

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