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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a saucepan, cook onions in oil over moderate heat until tender. Stir in
garlic, red pepper flakes and chile powder, and cook for one minute. Add
ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce,
salt, black pepper, and Tabasco sauce, stirring to combine. Partially cover
and simmer until slightly thickened, 15 to 20 minutes. Taste and adjust
seasoning, if necessary, with Tabasco sauce. Remove sauce from heat and
allow to cool completely. Sauce can be refrigerated for two to three weeks
or frozen for up to a month. Yields about 2 cups.
| Ingredients:
1 Cup(s) Catsup
2 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Worcestershire sauce
1 small Onion, finely chopped
2 Drop(s) Bottled hot pepper sauce
2 Garlic cloves
1 Cup(s) Water
1 Teaspoon(s) Red pepper flakes
1/4 Cup(s) Vinegar
1 Tablespoon(s) Chile powder or paprika
1 Tablespoon(s) Brown sugar
1 1/2 Cup(s) Ketchup
1 Teaspoon(s) Salt
1/2 Cup(s) Amber beer or ale
1 Teaspoon(s) Celery seed
1/4 Cup(s) Cider vinegar
1 Tablespoon(s) Minced onions
2 Tablespoon(s) Dijon-Style mustard
2 Tablespoon(s) Worchestershire sauce |
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