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Southwestern Barbecue Sauce
Recipe by: BBQGuide
Prep time:
Serves:
10 Cloves garlic, baked (at 350 for 30 minutes, then peel)
2 C Ketchup
2 Celery stalks, chopped
1 C Sweet or yellow onion, chopped
1 C Water
1/2 C Brown sugar, firmly packed
1/2 C Butter
1/2 C Worcestershire sauce
1/2 C Apple cider vinegar
3 T Chili powder
2 t Instant coffee
1/2 t Cayenne pepper
1/2 t Dried crushed red pepper
1/2 t Salt
1/2 t Ground cloves
Combine all ingredients in a saucepan. Slowly bring to a boil, reduce
heat and simmer for 20 minutes. Allow to cool.
Pour mixture into blender container. Process until smooth, scraping
down side of container as necessary. Makes about 5 cups.
Notes: May be used to baste meat or chicken and/or served as a sauce
on the side.
If you use the sauce both for basting and serving on the side, be sure
to separate the sauce used for basting from the sauce you will serve.
The sauce used for basting will accumulate raw meat juices via your
basting brush or mop as you baste and, therefore, should not be eaten.
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