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The Water Cooler
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<blockquote data-quote="mtnboomer" data-source="post: 2976866" data-attributes="member: 32439"><p><span style="font-size: 22px"><strong>Dinosaur Bar-B-Que Mutha Sauce:</strong></span></p><p></p><p>¼ cup vegetable oil</p><p>1 cup minced onion</p><p>½ cup minced green pepper</p><p>1 jalapeño pepper, seeded and minced</p><p>Pinch each of kosher salt and black pepper</p><p>2 tablespoons minced garlic</p><p>1 can (28 ounces) tomato sauce</p><p>2 cups ketchup (preferably Heinz)</p><p>1 cup water</p><p>¾ cup Worcestershire sauce</p><p>½ cup cider vinegar</p><p>¼ cup lemon juice</p><p>¼ cup molasses</p><p>¼ cup cayenne pepper sauce</p><p>¼ cup spicy brown mustard</p><p>¾ cup dark brown sugar, packed</p><p>1 tablespoon chili powder</p><p>2 teaspoons coarsely ground black pepper</p><p>½ teaspoon ground allspice</p><p>1 tablespoon Liquid Smoke (optional)</p><p></p><p>Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.</p><p></p><p>Makes 6 to 7 Cups</p><p></p><p>Variation: Hot BBQ Sauce</p><p>Add 2 or 3 seeded and minced habañero peppers (about 1 ½ teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add ½ teaspoon cayenne pepper along with the other ingredients</p></blockquote><p></p>
[QUOTE="mtnboomer, post: 2976866, member: 32439"] [SIZE=6][B]Dinosaur Bar-B-Que Mutha Sauce:[/B][/SIZE] ¼ cup vegetable oil 1 cup minced onion ½ cup minced green pepper 1 jalapeño pepper, seeded and minced Pinch each of kosher salt and black pepper 2 tablespoons minced garlic 1 can (28 ounces) tomato sauce 2 cups ketchup (preferably Heinz) 1 cup water ¾ cup Worcestershire sauce ½ cup cider vinegar ¼ cup lemon juice ¼ cup molasses ¼ cup cayenne pepper sauce ¼ cup spicy brown mustard ¾ cup dark brown sugar, packed 1 tablespoon chili powder 2 teaspoons coarsely ground black pepper ½ teaspoon ground allspice 1 tablespoon Liquid Smoke (optional) Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use. Makes 6 to 7 Cups Variation: Hot BBQ Sauce Add 2 or 3 seeded and minced habañero peppers (about 1 ½ teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add ½ teaspoon cayenne pepper along with the other ingredients [/QUOTE]
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