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Hot Barbeque Sauce

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4 cups tomato sauce
1 1/2 cups cola
1 1/2 cups cider vinegar
1 1/2 cups chili sauce
1/4 cup prepared mustard
1/2 cup bottled steak sauce
2 each juice from 2 lemons
1/2 cup Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon soy sauce
3 teaspoons Tabasco sauce
1 1/4 cups dark brown sugar; packed
2 tablespoons black pepper; fresh ground
2 tablespoons garlic salt
1 tablespoon dry mustard

In a large saucepan, combine the tomato sauce, cola, vinegar, chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce, and Tabasco. Stir well. Bring to a simmer over medium heat. In a small bowl or glass jar with a lid, combine the brown sugar, pepper, garlic salt, and dry mustard. Stir or shake to blend. Add the dry ingredients to the tomato mixture and stir well. Increase the heat to medium-high and bring to a brisk simmer, stirring frequently. Cook for about 20 minutes or longer for thicker, more intensely flavored sauce. The longer the sauce cooks, the less is its final volume. Cover the saucepan and reduce the heat to low. Cook for about 30 minutes until the flavors are well blended. Cool to tepid. Use immediately or cover and refrigerate up to 1 week. Posted to the BBQ List by Carey Starzinger on Jul 10, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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