Date: Thu, 05 Jan 95 12:03:19 PST
From: Valerie Schultheiss (valerie@halcyon.com)
I know it's a little early in the year for barbecuing whatever one
barbecues, but I made a batch of this last night and it's GREAT on
baked potatoes or hash browns. I love this stuff so I make it pretty
regularly. IMHO it's better than anything that comes out of a bottle.
It was originally a Spice Islands recipe, but the only thing in it
that's unique to Spice Islands is the hickory smoked salt. (It's in
the spice section of the supermarket, don't laugh, I've been asked.)
You could of course substitute liquid smoke and regular salt.
SPICY BARBECUE SAUCE (makes about 1-1/2 cups)
Mix together in a small (1-1/2 quart) saucepan:
3/4 cup catsup
2 Tbsp (veggie) Worcestershire sauce
1/2 cup water
6 Tbsp red wine vinegar
1 Tbsp brown sugar
1 small bay leaf
Mix together in a small bowl (blend well):
1 tsp dried oregano
1 Tbsp paprika
1/2 tsp garlic powder
1 tsp (or more) chili powder
1/2 tsp ground cloves
1 tsp cracked black pepper
2 Tbsp whole mustard seeds
2 tsp Spice Islands hickory smoked salt
2 Tbsp onion powder
Add dry ingredients to liquids and mix well. Bring mixture to a boil,
then simmer 1 hour over low heat. Covered or not; it splatters if you
don't cover it but if you don't mind cleaning up your stove the sauce
thickens up more if it's uncovered. (take out the bay leaf!)
kwvegan vegan