Barbecue Sauce

From Cook's Country | June/July 2011

Why this recipe works:

We found that simmering the sauce on the stovetop concentrated the flavors and thickened the sauce. A little Worcestershire sauce provided rich, savory flavor and a combination of chili powder, cayenne pepper, and hot sauce provided just enough heat to register, but not so much that it… read more

We found that simmering the sauce on the stovetop concentrated the flavors and thickened the sauce. A little Worcestershire sauce provided rich, savory flavor and a combination of chili powder, cayenne pepper, and hot sauce provided just enough heat to register, but not so much that it overwhelmed the other flavors.

 

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Makes 3 cups

This recipe was developed using relatively mild Frank's RedHot hot sauce.

Ingredients

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