Chili Sauce BBQ Sauce
Source of Recipe
BBQ USA cookbook
List of Ingredients
2 tablespoons worcestershire sauce
2 tablespoons cider vinegar, or more to taste
2 tablespoons canola oil
1 small onion, minced (1/2 cup)
1 clove garlic, minced
2 tablespoons brown sugar, or more to taste
1 teaspoon dry mustard
coarse salt
fresh ground black pepper Recipe
Combine the chili sauce, tomato puree, worcestershire, vinegar, oil, onion, garlic, brown sugar and mustard with 3/4 cup of water in a heavy nonreactive saucepan. Bring to a boil over medium high heat. Reduce the heat to medium, loosely cover the pan, and let the sauce simmer gently until thick and richly flavored, 15-20 minutes, stirring as needed to keep it from scorching. If the sauce is too thick, add a little more water. Taste for seasoning, adding more vinegar and/or brown sugar as needed, and salt and pepper to taste; the sauce should be a little sweet,a little sour, and highly seasoned. If not serving immediately, let cool to rom temp. Transfer to a clean glass jar and refrigerate until serving. It will keep for several weeks. Bring to room temp. before serving. Makes about 2 cups.
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