BBQ Sauce: Food for ThoughtSo what do you do for a sauce for leftover chicken? Mexico doesn’t yet sell a good bbq sauce!
Make your own with whatever you find in the fridge. Here’s what was in my wallet…………..
• 1 cup cola. Not diet. Dr. Pepper works if you can find it.
• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon Fagundes Seasoning or similar garlic seasonings
• ½ cup of chopped onion
• 3 tablespoons of Honey Dijon Mustard Vinaigrette (leftover from my previous recipe)
• Pinch of brown sugar
• 1/2 teaspoon freshly ground black pepper
Directions
Combine all the ingredients in a rental blender and pulse blend until you’re tired. 1 minute or so. Then pour into a small saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 18 minutes. Use right away or not. And transfer to a large jar or whatever you find in the cupboard, cover, cool to room temperature and refrigerate. The sauce will keep for several months. Not likely if it’s this good and you share.
This will improve overnight, so it’s best to make it the day before. (do the math) It is a bit tangy and has a South Carolina taste……vinegar which was used in the vinaigrette. Add another pinch of brown sugar to offset the taste if it doesn’t appeal to you.
Will work excellent with the Juan Marcos hamburgesa con queso or albondigas dishes. Does not work so good with coconut candy. Trust me.
Enjoy!
Make your own with whatever you find in the fridge. Here’s what was in my wallet…………..
• 1 cup cola. Not diet. Dr. Pepper works if you can find it.
• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon Fagundes Seasoning or similar garlic seasonings
• ½ cup of chopped onion
• 3 tablespoons of Honey Dijon Mustard Vinaigrette (leftover from my previous recipe)
• Pinch of brown sugar
• 1/2 teaspoon freshly ground black pepper
Directions
Combine all the ingredients in a rental blender and pulse blend until you’re tired. 1 minute or so. Then pour into a small saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 18 minutes. Use right away or not. And transfer to a large jar or whatever you find in the cupboard, cover, cool to room temperature and refrigerate. The sauce will keep for several months. Not likely if it’s this good and you share.
This will improve overnight, so it’s best to make it the day before. (do the math) It is a bit tangy and has a South Carolina taste……vinegar which was used in the vinaigrette. Add another pinch of brown sugar to offset the taste if it doesn’t appeal to you.
Will work excellent with the Juan Marcos hamburgesa con queso or albondigas dishes. Does not work so good with coconut candy. Trust me.
Enjoy!
Oh, the photo has little to do with this recipe, but I'm about to make some of my marinara sauce and.....it doesn't have to make sense!
Buenos Tardes
2 comments:
you tried it with coconut candy:-) ?
I guess it could be classified as a leftover, but ..... we ate our candy on the plane. The customs inspector asked if I had any food to declare and when I said 'Mexican candy" he just grinned and motioned us through.
this sounds worth trying. We're always running out of bbq sauce.
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