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Title: Rattlesnake Barbecue Sauce
Categories: Bbq Ethnic Meat Sauce
Yield: 3 Servings
| 1 | c | Chili sauce |
| 1 | c | Ketchup |
| 1/4 | c | A-1® steak sauce |
| 1 | tb | Tamarindo (or substitute |
| 1 | Grenadine) | |
| 1 | tb | Garlic juice (from strained |
| 1 | Pureed garlic) | |
| 1/4 | c | Fresh horseradish -- finely |
| 1 | Grated | |
| 3 | tb | Dry mustard |
| 2 | tb | Tabasco sauce |
| 1 | tb | Molasses |
| 1 | tb | Prepared hot salsa |
| 1 | tb | Red wine vinegar |
In a medium bowl combine all ingredients. Whisk them until smooth. Adjust the Tabasco sauce to taste. Refrigerate the sauce until it is ready to use or up to 2 weeks. Makes 3 cups.
Note: When grated, horseradish's flavor dissapates quickly into the air, so use it immediately. Select a light molasses from the first distillation. Unless you love harsh flavors, avoid blackstrap molasses, which is from the third and last distillation and thus contains the most impuritites.
Recipe By : The Press-Enterprise (Riverside, CA)
From: Dan Klepach Date: 07-17-96 (04:38)
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