Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

SONNY'S SMOKEHOUSE BBQ SAUCE




Source of Recipe


LHJ


Recipe Introduction


Makes 4 cups


List of Ingredients




4 ancho chile peppers
2 cups water
1 cup catsup
1 cup cider vinegar
1/2 cup Worcestershire sauce
2 Tbsp paprika
2 Tbsp dry mustard
1 tsp freshly ground pepper
1/2 tsp cracked black pepper
1/2 lemon
1/4 cup butter



Recipe



Toast anchos in a large skillet over medium heat, turning once, 4 to 5 minutes, until they are softened.

Transfer to a saucepan; add water. Bring to boil. Reduce heat; simmer anchos 5 minutes. Remove from heat; let stand 10 minutes.

Remove anchos, reserving water. Discard chile seeds and stems. Place anchos and reserved water in a blender; puree until smooth. Transfer ancho mixture to a medium saucepan.

Stir in catsup, vinegar, Worcestershire sauce, paprika, mustard, ground pepper, and cracked pepper. Squeeze juice from lemon half into mixture; add lemon half. Bring to boil. Reduce heat; gently boil 30 minutes.

Remove and discard lemon half; stir in butter.

This recipe can be easily doubled and frozen to keep on hand for serving with grilled chicken or burgers.