TC's World Famous Q Sauce
This recipe yields just over a gallon...use a large pot, heavy bottomed if possible to reduce the risk of scortching.
The sauce will keep 6 - 8 weeks refridgerated.
- 1 large onion - diced
- 1/2 cup Canola or veg. oil
- 2 jalepenos - minced/seeds removed
- 3 cloves garlic minced
- 1 #10 can catsup - Heinz Ketshup preferred
- 1 quart water
- 1 cup molasses
- 2 cups brown sugar
- 1 cup cider vinegar
- 1/2 cup worsestershire
- 1/2 cup Kikkoman soy sauce
- 1 tbsp chili powder
- 1/2 tbsp black pepper
- 1/2 tbsp ground cumin
Heat oil, saute onions & jalepeno until onions are golden...add garlic and saute 1 minute.
Add all remaining ingredients. Simmer 45 minutes over low heat.
Notes:
You can leave the sauce "chunky", strain it, or puree it with an imersion blender...the thing Emeril calls "Evinrude"
If the sauce is a tad too sweet for your taste, add up to 1 cup more cider vinegar.
I finish the sauce with 2 tbsp's Liquid Smoke cuz I like the flavor. Leave it out if the idea bothers you.
Enjoy it gang!
