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Homemade Texas Bar-B-Que Sauce


1 bottle chili sauce
1 bottle catsup
1 large can tomato sauce
1 can stewed tomatoes
2 large onions
2 green peppers or better; in bacon grease)
1 tablespoon liquid hickory smoke; (optional)
2 tablespoons brown sugar
3 tablespoons vinegar (I use cider vinegar)
3 tablespoons Worcestershire sauce
1 tablespoon sweet basil
1 teaspoon crushed red pepper
2 dashes hot sauce

Sauté onions and peppers in a bit of oil. Simmer several hours. I cook in a cast iron pot for about 4 hours. If you have space on your bbq pit grill...put pot on the smoker for last hour. If it thickens too much, you can dilute with a small can of V8 juice. Try this one. Got it years and years and years ago from a Texan friend. This sauce may be varied to your personal taste. Make it hotter by more red pepper or sweeter by more brown sugar. Keeps well in the refrigerator or may be frozen. Great on beef, poultry and pork! Posted to the BBQ list on July 7, 1998 by Heidi "karin anderson" - - - - - - - - - - - - - - - - - -

Yield: 1 serving

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