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| Danny Gaulden's Secret BBQ Sauce |
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| 2 |
sticks |
oleo or butter |
| 24 |
oz. |
Heinz ketchup |
| 1 |
small |
...about 7 ozbottle Heinz 57 steak sauce |
| 1 |
|
onion chopped |
| 1 |
|
bell pepper chopped |
| 1 |
clove |
garlic -- chopped |
| 1 |
TBS |
French's mustard |
| 1/3 |
cup |
Lea & Perrins Worcestershire sauce |
| 1 |
tsp. |
paprika |
| 3 |
TBS. |
brown sugar |
| 1/4 |
cup |
molassas |
| 1 |
tsp. |
salt |
| 1 |
tsp. |
black pepper |
| 1/4 |
cup |
white vinegar |
| 2 |
TBS. |
chili powder |
| 1/2 |
tsp. |
allspice -- (1/2 to 1) |
| 1/4 |
tsp. |
red pepper |
| 2 |
|
chipolte peppers in adobo minced -- (2 to 3) |
Procedure:Melt oleo in large saucepan. Add onion, bell pepper, garlic and wilt. Addremaining ingredients and simmer about 1 1/2 to 2 hours, stirring often.After done, blend sauce in blender or food processor, if you want to pureethe onions, bell peppers, etc., or strain sauce through a mesh strainer toremove vegies, or serve as is. The only problem with blending is that itchanges the texture and makes it a bit grainy, but the flavor remains thesame. Add water to thin down, if desired. Remember, if you blend the saucewhile still hot, you MUST hold down the blender lid, or it will blow offand sauce could burn you. I know it's my sauce, but it's very, very good.
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