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    Sonny's Smokehouse BBQ Sauce


    Source of Recipe


    Ladies Home Journal, Recipes 2000 (posted to recipecircus by catgurrl)

    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 (or margarine)

    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. Makes 4 cups. This recipe can be easily doubled and frozen to keep on hand for serving with grilled chicken or burgers.

 

 

 


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