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)
Saute the pepper and onion in olive oil until soft. Add the garlic and cook for another minute.
Stir in the remaining ingredients and cook for 20 minutes or until thickened.
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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