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Chicago Red Sauce

Source of Recipe

Internet
Chicago Red Sauce
Makes about 2 cups.

1 cup tomato sauce
1 cup cider vinegar
1/2 cup water
1/4 cup Worcestershire sauce
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon Splenda
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 to 1/2 teaspoon ground red cayenne pepper, depending on how hot you like it
2 tablespoons butter

Mix together all ingredients except butter in a 2 quart saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, partially covered, 15 minutes. Remove from heat, then stir in butter. Use as a basting or dipping sauce for ribs, chicken, pork tenderloins.

Per tablespoon: 13 calories, 0 grams protein, 1 gram fat, 1 gram carb, 26 mg sodium, 2 mg cholesterol.