Rodeo BBQ Sauce Recipe - Cooking Index
Rodeo BBQ Sauce Recipe - Cooking Index
Once the sauce comes to a boil, it is important to cook it over moderate heat to prevent burning.
Courses: Sauces| 2 cups | 474ml | Ketchup |
| 1 | Water | |
| 1 cup | 237ml | Cider vinegar |
| 1/4 cup | 59ml | Worcestershire sauce |
| Juice of 1 large lemon | ||
| 1/4 cup | 40g / 1.4oz | Dark-brown sugar |
| 1/4 cup | 59ml | Chili powder |
| 2 tablespoons | 30ml | Paprika |
| 3 | Garlic cloves - very finely | |
| Mashed with coarse salt |
Combine all of the ingredients in a pot. Bring to a slow, rolling boil and cook until thickened, 25 to 30 minutes, stirring constantly to prevent the sauce from scorching.
Move a small strainer through the sauce to remove the garlic; discard. Refrigerate in a covered container for two days, for the flavors to blend.
This recipe yields 4 1/2 cups.
Nutritional Analysis Per 1-cup Serving: 50 calories, 13g carbohydrates, no protein, no fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-27-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected] - Yield: - 4 1/2 cups
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