BARBECUE SAUCE
Course: Sauces, Marinades & Rubs
Servings: 4 cups
Author: chef Karen Cannan, director/professor/executive chef, TMCC Culinary Arts Program in Reno
- 2 cups water
- ¾ cup light corn syrup
- ½ cup tomato paste
- ½ cup white vinegar
- 3 tablespoons molasses
- 3 tablespoons brown sugar
- 1 teaspoon liquid smoke
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Combine all ingredients in a saucepan and mix well. Over medium-high heat, bring just to a boil. Lower heat and simmer for 1 hour, stirring occasionally.
You can alter it to suit your taste: Add more brown sugar if you like it sweeter. If you want it to be spicier, add hot sauce or cayenne pepper.