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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Texas Table sauce
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Thursday 15th April 2010 22:57:25 UTC (over 7 years ago)
Texas Table sauce

I have found that after years of
consuming enough barbeque sauce
to fill up crater left by a
meteor, I do not really care for
thick tomatoey sauce anymore. The
table sauce below is thin, very
basic and good on all smoked
meats.


1/2 cup cider vinegar
1 cup ketchup
1 cup water
6 Tbl white sugar
2 Tsp salt
2 Tsp chili powder (Guajillo powder, chile d'arbol powder 
and ground cumin)

In a quart vinegar bottle, combine (through
a funnel) vinegar, ketchup, water, sugar,
salt and chili powder. Shake well and
store in the refrigerator for about a
week, so that the flavors ripen. Bring
to room temperature before serving.
 
CD: 2ms