|Sweet and Sour Barbecue Sauce|
Heat the oil in a medium nonreactive saucepan. Add the onion, celery and garlic and cook over medium heat until softened, about 3 minutes.
Stir in the ginger and paprika and cook 30 seconds. Add the chili sauce, honey, vinegar, cider, Worcestershire and rum.
Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
Season to taste with hot pepper sauce. Use immediately or refrigerate up to 4 weeks.
From: "The Best Covered And Kettle Grills Cookbook Ever" By Melanie Barnard (harpercollins, 1994)
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