Sauces & Relishes
Dennis' Barbecue Sauce

  • 1/2 cup finely chopped celery
  • 1/2 cup finely dice onion
  • 6 cloves garlic, minced
  • 1/2 cup finely diced red bell pepper (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 teaspoon crushed dried rosemary
  • 1/2 tablespoon freshly ground black pepper
  • 1-1/2 tablespoons brown sugar
  • 1 cup ketchup
  • 1 teaspoon dried basil
  • 1 tablespoon chili powder
  • 1/2 teaspoon TABASCO® sauce (optional)

In a skillet (or stockpot if making a larger batch), cook celery, onion, garlic and red bell pepper in olive oil over medium-high heat until very tender, almost disintegrated.

Add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Marinate poultry overnight in sauce, or serve on the side with grilled beef or pork.

Notes

This recipe makes about 1-2/3 cups, enough for one whole cut-up chicken. The recipe can be scaled for larger batches, and frozen for later use.

Experiment with more or less brown sugar, crushed red pepper, and TABASCO® sauce to your preferences.

Makes 26 1-tablespoons servings.
Per serving: 27.4 calories; 1.1g fat (34% calories from fat); 0.3g protein; 4.6g carbohydrate; 0mg cholesterol; 121mg sodium.