Barbecue Sauce – All Purpose

  • 1 lg Onion; quartered
  • 3 Cloves garlic; minced
  • 1 md Green Pepper; quartered
  • 1 can Tomato Sauce (8 oz.)
  • 1 cup Water
  • 1 cup Apple Cider Vinegar
  • 1/2 cup Catsup
  • 2 Tbsp Worcestershire sauce
  • 1/2 Stick Butter Or Margarine
  • 8 oz. Tomato Paste
  • 1 tsp Fresh Ground Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 cup Mushrooms; Coarsely Chopped
  • Butter for sautéing Mushrooms
  • 3 Tbsp Liquid Smoke Flavoring
  • 1-1/2 Tbsp Caraway Seeds
  • 3/4 tsp Tabasco Sauce
  • 3 Tbsp Brown Sugar
  • 2-1/4 tsp Fresh Ground Pepper
  • 1 tsp Salt; to taste image placeholder

In a non-aluminum saucepan melt butter for mushrooms, add mushrooms and cook until tender (about 8-10 minutes, they should not be completely cooked.

Set aside.

Using food processor with metal blade: While processor is running, add garlic cloves one at a time, and keep running until garlic sticks to side of processor bowl, stop processor.

Add quartered onion, and process until pieces are (about 1/4 inch in size, remove.

Add quartered green pepper, and chop to same size as onions.

Put all ingredients in saucepan, except seasonings, mix well. Bring to boil, and reduce heat.

Add seasonings, and simmer 30 minutes or more if desired.

Adjust salt

During the cooking time you may want to cook covered or uncovered, depending upon desired thickness of the sauce.

Adjust seasoning. Baste meat with sauce while BBQ'ing. This sauce is great for BBQ'd chicken, spareribs, pork chops, and sliced pork.

Hint: When adding seasonings add salt first, stop when you can just barely taste the salt. Now add pepper to taste. Add remaining spices/herbs. Adjust spices to your taste. Serve additional sauce with the meat.

Freeze leftover sauce, it will keep frozen for months.

Yields: 1 qt
Submitted by: Recipe Group Member