Barbeque Sauce Recipe | Stephencooks

Adapted from "Basic All-American Barbeque Sauce," The Thrill of the Grill, by Chris Schlesinger and John Willoughby, this sauce has a smokey, slow-burn kind of heat, as opposed to the sharp, in-your-face fire of some of the more aggressive blends. Also, with almost no oil or butter, it has a cleaner, fresher taste than most. If you are going to paint this on meat while it is still on the grill, do it only a minute or two before you remove it from the fire or the sugars will burn. Personally I don't like to mask the flavor of the slow-smoked meat so I serve it on the side and use it sparingly, as an accent rather than as the center-stage flavor element for my barbeque.

Barbeque Sauce

Yeild: 1 quart

Ingredients

1 onion, chopped
1 28 ounce can whole tomatoes, with juice
3/4 cup white vinegar
2 tablespoons brown sugar
1 teaspoon salt
3 dried chiles, about 1/8 oz each
2 teaspoons paprika
1 tablespoon molasses
3 tablespoon lemon juice
3 tablespoon orange juice
2 tablespoon Dijon mustard
1 teaspoon Liquid Smoke

Method

1. Sauté onions in 1 tablespoon oil on medium heat 10 minutes, stirring occasionally.

2. Roast New Mexico peppers over flame until starting to turn black. 3.

3. Remove seeds and internal membranes from the chiles and chop.

4. Place all ingredients in a heavy pot, bring to a boil, the lower heat and simmer, uncovered, about 4 hours.

5. Purée sauce.

Freeze in 1- or 2-cup containers if not used within a week.

Adapted from "Basic All-American Barbeque Sauce," The Thrill of the Grill, by Chris Schlesinger and John Willoughby.

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July 08, 2005 | Permalink

Comments

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Posted by: diane erler | August 01, 2007 at 05:48 PM