You can make a lot of BBQ sauce at once and keep it in the refrigerator. It does not need to be kept in bottles. (This was for a Christmas gift). Disclaimer for making BBQ Sauce - be ready to taste over and over and over again! Have a salty or sweet snack out (or glass of wine) to cleanse your palette. From my experience as the process went on my tastebud's could not tell the difference, so I recommend to you to have a palette cleanser nearby!
Ingredients: 1 unopened container of Ketchup, Dijon Mustard, Worcestershire Sauce, Onion, Garlic, Molasses (Old-Fashioned), Brown Sugar (Have EXTRA in case you add too much or doesn't taste right), Apple-Cider Vinegar, Liquid Smoke (Optional), Coarse Black Pepper, Salt
-Saute about half of one minced onion (as small as possible) and about 3 cloves of minced garlic. Next dump the ketchup, 2 counts of 3 of the Dijon Mustard *say, "1...2...3...", add about 1/4 cup of Apple-Cider Vinegar *this will make the shelf-life longer!, about 2 spoonfuls of Worcestershire Sauce, start with 1/4 of the molasses and 2 cups of brown sugar. Add a dash of liquid smoke (optional), salt and pepper to taste. *If it doesn't taste just right/a little sour add more molasses and brown sugar, play with those two ingredients first. All of these measurements are most likely inaccurate because I continuously move in the cuisine and play with ingredients. Have confidence to be free with this recipe! Make it your own! Add unique flavors...
These are some flavors we have made:
-Haitian Mango - Added Caribbean spices, Cumin, Hot Sauce, Creole Seasoning, Asian Mango dipping sauce, dash of Cayenne Pepper
-Coffee Chipotle - Canned Chipotle Peppers (chopped finely), Hot Sauce, Coffee Grounds (after it has cooled)
-Chocolate Coconut - Melted Semi-Sweet Chocolate, Sweetened Coconut Flakes
No comments:
Post a Comment