- 4 garlic cloves
- 2 seeded jalapeño
- 2 roasted skinned jalapeño
- 2 dry ancho chilies (seeded and cut into thin strips)
- 1 Tbs EVOO
- 1 lime’s juice
- 1/4 cup fresh cilantro
- 1/2 red onion, quartered
- 6 Roma tomatoes
- 1 Tbs chili powder
- 1 Tbs cumin
- 1 tsp salt
- 1/2 tsp pepper
1. Put ingredients up to red onion in food processor and pulse 8 times
2. Add remaining ingredients and pulse 4-6 times.
Simple Carolina mustard BBQ sauce. A personal favorite with pulled pork.
- 3⁄4 cup yellow mustard
- 3⁄4 cup apple cider vinegar
- 3 tablespoons light brown sugar
- 1 1⁄2 tablespoons unsalted butter
- 2 teaspoons salt
- 2 tablespoons Worcestershire sauce
- 1 1⁄4 teaspoons fresh ground black pepper
- 1 teaspoon Tabasco (to taste)
- 1 teaspoon Aardvark habanero sauce (to taste)
Simmer all ingredients over medium low heat, whisking occasionally for 20-30 min. Do not let it come to a full boil or you risk burning the sauce. Remove from heat and let cool.
Store remainder bottled in refrigerator (I like to use the mustard bottle from above so I have it in a squeeze bottle)
my uncle jack doesn’t cook much, but curiously he loves collecting cook books. I found this recipe in a BBQ cookbook from the 1960s.
Serves 6 pints, so get ready to freeze some or or my preference fire up the smoker and throw a block party!
- 28 oz. ketchup
- 12 oz. chili sauce
- 1/3 cup yellow mustard
- 1 Tbs dry mustard powder
- 1.5 cup firmly packed dark brown sugar
- 2 Tbs coarsly ground black pepper
- 1.5 cup white wine vinegar
- 1 cup fresh lemon juice
- 1/2 cup A1 sauce
- 3 dashes Tobasco sauce
- 1/4 cup worcestershire sauce
- 1 Tbs soy sauce
- 2 Tbs vegetable oil
- 12 oz. beer (I prefer a NW Pale – something light and malty, not hoppy)
- Minced garlic (optional)
Combine all ingredients except the garlic well. Pour into jars to store. This keeps in the fridge for several weeks. In the freezer indefinitely.
About an hour before serving add minced garlic if that’s your preference.