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Sauce: Sonny's Smokehouse BBQ Sauce

Source of Recipe


From "Ladies' Home Journal, Recipes 2000"






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)
  






Instructions



1. 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.
   
   
2. 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.
   
   






Final Comments


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