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Ingredientes
- 1/2 c. Butter, 1 stick
- 2 c. Chopped onion
- 4 x Cloves garlic, pressed
- 2 c. Ketchup
- 2 c. Chili sauce
- 1 c. Brown sugar, packed
- 1/2 c. Fresh lemon juice
- 1/4 c. Red wine vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Liquid smoke
- 1 Tbsp. Prepared yellow mustard
- 2 tsp Salt
- 2 tsp Black pepper
- 1 tsp Cayenne
Direcciones
- Heat the butter in a large nonreactive saucepan over medium-high heat. Add in the onions and garlic and saute/fry' for 2 to 3 min, till just soft. Pour in the ketchup and chili sauce, and blend in well. Add in the rest of the ingredients. Bring the mix to a boil, then reduce the heat and simmer for 30 to 45 min, stirring occasionally.
- This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator.
- Begin applying the sauce hot to barbecuing brisket, about 30 min before the end of the cooking time.
- My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chiles pureed in the food processor with a little water. I didn't use the liquid smoke because I do not like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 399 | |
| Calories from Fat 144 | 36% |
| Total Fat 16.39g | 20% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 2349mg | 98% |
| Potassium 625mg | 18% |
| Total Carbs 65.4g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 57.07g | 38% |
| Protein 3.51g | 6% |
