Hot Barbeque Sauce
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 teaspoons Tabasco sauce
1 teaspoon chili peppers, minced
1/2 cup lemon juice
2 cups chopped onion
1 tablespoon brown sugar
1 teaspoon dry mustard (use Coleman's, if possible)
2-1/2 cups bottled chili sauce
3/4 cup oil
2 tablespoons tarragon vinegar
2 cloves garlic, minced
1 bay leaf, crumbled
1 teaspoon salt
Combine all ingredients with 1/2 cup water. Bring to a boil; reduce heat and simmer for 15 minutes. Serve with hamburgers, spare ribs, lamb, or chicken. Sauce may be kept covered in refrigerator for at least 1 week.
Makes about 6 cups.
Author's note: A nice addition to this barbecue sauce is 3 tablespoons of grape jelly.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 teaspoons Tabasco sauce
1 teaspoon chili peppers, minced
1/2 cup lemon juice
2 cups chopped onion
1 tablespoon brown sugar
1 teaspoon dry mustard (use Coleman's, if possible)
2-1/2 cups bottled chili sauce
3/4 cup oil
2 tablespoons tarragon vinegar
2 cloves garlic, minced
1 bay leaf, crumbled
1 teaspoon salt
Combine all ingredients with 1/2 cup water. Bring to a boil; reduce heat and simmer for 15 minutes. Serve with hamburgers, spare ribs, lamb, or chicken. Sauce may be kept covered in refrigerator for at least 1 week.
Makes about 6 cups.
Author's note: A nice addition to this barbecue sauce is 3 tablespoons of grape jelly.