Kentucky BBQ Sauce
Source of Recipe
BBQ USA cookbook
List of Ingredients
1 tablespoon oil
2 slices bacon, cut into 1/4" slivers
1 small onion, minced
2 cloves garlic, minced
1 piece green bell pepper, minced (3" square piece)
28 ounces tomato puree
1/2 cup cider vinegar
1/4 cup worcestershire sauce
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter
1 to 3 tsp hot sauce
1 teaspoon coarse salt
1/2 teaspoon fresh ground black peper
1/2 teaspoon red hot pepper flakes Recipe
Heat the oil in a large heavy nonreactive saucepan over medium heat. Add the bacon and cook until the fat is rendered, about 3 minutes. Add the onion, garlic, and bell pepper and cook untl the vegetables are soft and translucent, and the bacon is crisp, about 3 minutes more.
Whisk in the tomaot puree, vinegar, worcestershire, brown sugar, butter, hot sauce, salt, black pepper and red pepper flakes. Add 3/4 cup of water and bring the sauce to a boil over medium heat. Reduce the heat to medium low and let the sauce simmer, uncovered, until thick and richly flavored, 20-30 minutes, stirring as needed. Sauce can be served hot or at room temp.
If not serving the sauce immediately, let cool to room temperature. Transfer to clean glass jars and refrigerate until serving. Sauce will keep for several weeks. Makes about 1 quart.
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