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Barbecue Sauce C/O Judy Howle
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    Barbecue Sauce C/O Judy Howle

    • 3/4 cup chili sauce (bottled)
    • 1/3 cup molasses
    • 3 Tbl. soy sauce
    • 1 Tbl. dijon mustard
    • 1 clove garlic, crushed
    • 3 Tbl. lemon juice
    • 1/3 cup chicken stock
    • 1/4 cup water
    • 1 tsp. tabasco sauce
    • 1 tsp. kosher salt
    • 2 tsp. worcestershire sauce
    • 1/4 tsp chili flakes
    • 1/2 anaheim chili, seeded and cut into 1-inch pieces
    • 1/2 chiptole chili in adobo sauce (canned)

    Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not using immediately. Sauce will keep in refrigerator for up to 4 days.
    Note:Barbecued Shredded Pork with Corn Crepes and Avocado Salsa recipe from Bradley Ogden's Breakfast, Lunch & Dinner
    Makes 2 cups

    Origin: Net find from Star Chefs
    Posted By: Judy Howle
    Flavors of the South Recipes for "heat lovers"
    Post Date: Wed, 24 Sep 1997

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