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by Heather Harris Brady

Barbequed chicken is one of the first dishes my hubby ever cooked for me when we started going out. In keeping with the extremely limited equipment of a college apartment kitchen shared by four bachelors he mixed equal parts Pepsi and ketchup. It makes a terrific sauce if you’ve never tried it.

But life goes on and we’ve grown into a more complex sauce now. This recipe can be tailored to whatever suits your fancy – heavier on the vinegar, heavier on the sweetness, you name it. You can also make a low-sugar version by using my unsweetened ketchup recipe and substituting agave nectar and molasses for the brown sugar.

This is a chunkier sauce, if you want it completely smooth just put it in the food processor for a spin or use an immersion blender.

Barbeque Sauce, Makes about 2 cups

1/2 of a red pepper, chopped
1/2 of a medium onion, chopped
2 t. minced garlic
3 T. Worcestershire or soy sauce
1 c. ketchup (bottled or my unsweetened recipe)
1/3 c. apple cider vinegar
1/3 c. brown sugar (or substitute agave nectar and molasses for a low-sugar version)

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Saute the pepper and onion in olive oil until soft. Add the garlic and cook for another minute.

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Stir in the remaining ingredients and cook for 20 minutes or until thickened.

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Give it a stir from time to time.

It’s ready to use right out of the pan for dipping, baking or brushing on meat on the grill.

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One year ago: Pub-Style Turkey Burgers

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