Title: Jim's Hot Maple Barbecue Sauce
Categories: Bbq Ethnic Sauce Seasoning Vegetable
Yield: 1 Servings

3	md	Jalapeno peppers, chopped (optional
2	sm	Cloves garlic, minced
1/4	c	Onion, chopped
1/4	ts	Basil
1/4	ts	Salt
3	c	Tomato juice
1/2	c	Maple syrup

In a saucpan, Combine all ingredients except maple syrup. Bring to a boil; reduce heat and simmer until reduced by half. Add maple syrup; bring to a boil. Reduce heat and simmer until it reaches desired thickness. Strain and bottle. As with any tomato sauce, this will burn on the bbq. So baste in the last 5 minutes of cooking. It's best if injected into chicken or into a beef roast and basted in last 5 minutes as above. Yield: 6-8 ounces, depending on thickness. Note: This gets better as it ages. Will keep in refrigerator up to a month. This is also good on hamburgers, hot dogs, sausage and ribs. I make this both with and without jalapeno, for our fire department chicken bbq each year. They always run out of chicken and last year they did 1,000 chickens. SOURCE:*Jim Bodle POSTED BY: Jim Bodle 3/94 FROM THE KITCHEN OF GWYNNE AND JIM BODLE <->

Submitted By SHARON STEVENS On 04-01-95 (1351)

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