Dinosaur Bar-B-Que Mutha Sauce

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Just like the name says, this is the basis-the true mother of all the sauces we have in this book. It is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin' off point for creating a world of barbecue sensations. It can even stand alone as a traditional slatherin' sauce for ribs and chicken.

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  • 6

Ingredients

  • 1/4 cup vegetable oil
  • 1 cup minced onion
  • 1/2 cup minced green pepper
  • 1 jalapeno pepper, seeded and minced
  • Pinch each of kosher salt and black pepper
  • 2 tablespoons minced garlic
  • 1 can (28 ounces) tomato sauce
  • 2 cups ketchup (preferably Heinz)
  • 1 cup water
  • 3/4 cup Worcestershire sauce
  • 1/2 cup cider vinegar
  • 1/4 cup lemon juice
  • 1/4 cup molasses
  • 1/4 cup cayenne pepper sauce
  • 1/4 cup spicy brown mustard
  • 3/4 cup dark brown sugar, packed
  • 1 tablespoon chili powder
  • 2 teaspoons coarsely ground black pepper
  • 1/2 teaspoon ground allspice
  • 1 tablespoon Liquid Smoke (optional)

Preparation

Step 1

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of sa1t and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke.

Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool.

Pour it into a container, cover, and store in the fridge til ready to use.


Variation: Hot BBQ Sauce

Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapenos. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

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