Tony Roma's Red Hot Barbecue Sauce

Recipe Ingredients

1 cup	237ml	Ketchup
1 cup	237ml	Vinegar
1/2 cup	164g / 5.8oz	Dark corn syrup
2 tablespoons	30ml	Molasses
1/2 teaspoon	2.5ml	Red bell pepper; finely diced
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Liquid smoke
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Red pepper flakes; crushed
1/2 teaspoon	2.5ml	Tabasco
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Onion powder

Recipe Instructions

1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.

2. When the mixture comes to a boil, reduce the heat and simmer uncovered.

3. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, cook it longer. If you make the sauce too thick; thin it with more vinegar.

Posted to the BBQ List on June 16, 1998 by Harry Jones <[email protected]>

Source:
James Beard - Feb 97 issue Chile Pepper Magazine

Rating

Average rating:

4.9 (7 votes)

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