BBQ sauce has moved far beyond the grill to become one of the most common condiments in refrigerators today. This sauce is my base sauce; from this base, I can easily modify it to fit the flavor or use I am looking for. For example, I can mix with mayo and make a tasty dip for fries or burgers. If I thin the sauce with vinegar, I can use it with Carolina-style BBQ or brush it on as a glaze without changing a thing. The Chimayo chili I can get here in Colorado takes it to a new level! The only limit is your imagination.
Ingredients:
- ¼ cup Brown Sugar
- 1 Tbsp. Chili Powder (New Mexico Mild or a chili powder that you like)
- 1 Tbsp Cumin
- 2 tsp Salt
- 2 tsp Black Pepper
- ¼ tsp Dry Mustard Powder
- ½ cup Water
- ¼ cup Apple Cider Vinegar
- ¼ cup White Vinegar
- 2 Tbsp. Worcestershire sauce
- 2 cup Ketchup
Method:
- In a medium saucepan, combine all dry ingredients. Once combined, add water, Worchestershire sauce, and vinegar.
- Over medium heat: using a wooden spoon or high-temperature spatula, mix ingredients until they're well incorporated (no lumps), and then add ketchup.
- After the sauce begins to simmer, turn the heat down to low and let it simmer for 10-15 minutes.
- Simmer the sauce on low for 15 minutes, occasionally stirring to prevent it from sticking.
- Remove the saucepan from the heat and set it aside to cool.
- After cooling, pour into a jar or bottle.
- It will keep in the refrigerator for up to one month in a well-sealed container.
