TEXAS BARBECUE SAUCE
1 stick (1/2 cup) butter
2 cups finely minced onions
4 garlic cloves, pressed
2 cups ketchup
2 cups chili sauce
1 cup brown sugar, packed
1/2 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke (or to taste)
1 tablespoon soy sauce
1 tablespoon prepared yellow mustard
2 teaspoons salt (or to taste)
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
Heat the butter in a large, nonreactive saucepan over medium heat. Add the onions and garlic, and saute for 3 minutes.
Add the ketchup and chili sauce, and blend well. Add the remaining ingredients. Bring to a boil; reduce the heat and simmer for 45 minutes, stirring occasionally.
The sauce will keep for two to three weeks in an airtight container in the refrigerator.
Source: G.A., Gahanna in Columbus (OH) Dispatch, February 27, 2002 |