Wednesday, August 31, 2016

Homemade Barbecue Sauce

Barbecue Sauce in Texas is a staple condiment and everyone has their own personal, favorite recipe.
As a Vegetarian, I use Vegetarian Chicken Stock and Vegetarian Worcestershire Sauce.

I'm posting a picture of 3 different Chile Powders because there's a difference between Chile and Chili Powder.
A Chile Powder is a Dried Chile that's been ground into a Powder. A Chili Powder is a mix of Spices that includes a Dried Chile Powder in it.
This recipe includes your choice of a Chile Powder.

You can make your own Ancho Chile Powder:
Choose some Dried Ancho Chiles, remove the stems and seeds. Tear the Chiles into small pieces.
Put them in a small Coffee or Herb Grinder and pulverize. You can also use a small Food Processor.

Ancho Chile Powder is made from Sweet Ancho Chiles and has a moderately Spicy and Rich flavor.
Chipotle Chile Powder is made from Dried, Smoky JalapeƱo Chiles and has a Smoky, Sweet and Spicy flavor.

Ancho Chile Powder.

New Mexico's Hatch Chile Powder.

I use a Chile Powder from Chimayo, New Mexico.
We first discovered it while visiting the incredible town of Chimayo.

In a Large Saucepan on Medium High Heat:

1/2 C Chicken Stock
2 1/2 C Apple Cider Vinegar
3/4 C Ketchup
5 TBS Granulated Sugar
2 1/2 TBS Light Brown Sugar
1 TBS Smoked Paprika
3/4 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Chile Powder (not Chili Powder)
1 TBS Dry Mustard
1 TBS Worcestershire Sauce
1 TBS Lemon Juice
Mix well.

Simmer uncovered for 1 hour.
Stirring occasionally as it reduces.
Refrigerate in a Jar until ready to use.

Peace in the Kitchen!

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