This sweet and tangy sauce has a touch of heat — perfect for tender brisket or ribs.
- 2 cups ketchup
- 1/2 medium onion, minced
- 2 garlic cloves, minced
- 1/2 cup Worcestershire sauce
- 1/3 cup fresh lemon juice
- 1 tablespoon unsulphered molasses
- 1 tablespoon malt vinegar
- 2 teaspoons kosher salt
- 2 teaspoons mustard, preferably Creole
- 1 teaspoon crushed red pepper
- 1 teaspoon Tabasco
- 1/2 teaspoon thyme
Combine all of the ingredients in a medium nonreactive saucepan and simmer
over low heat for 10 minutes to blend the flavors. Remove from the heat and let
Tip: MAKE AHEAD: The sauce can be refrigerated for up to 1 week. <B>Serving Size = 2 tablespoons</B>
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
31 calories; 0g total fat; 0mg cholesterol; 458mg sodium; 8g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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