Name: Rio Grande Red
Ingredients: 8 tablespoons unsalted butter; 1/2 cup finely chopped onion; 8 cloves garlic, peeled and minced; 1/4 cup chile powder blend; 2 teaspoons dried oregano, crumbled; 2 teaspoons ground cumin; 2 teaspoons dry mustard; 2 teaspoons crushed red pepper flakes; 2 teaspoons commercial lemon pepper; 4 bay leaves; 2 cups ketchup; 1 cup mellow dark beer; 6 tablespoons freshly squeezed lime juice; 5 tablespoons unsulfured molasses; 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 2 teaspoons hot pepper sauce

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Rio Grande Red

Prep Methods/Techniques: Sautéing, Simmering Cuisine: American Course: Sauces and Condiments

Tara's Notes

A great tomato-based barbecue sauce. This sauce loves red meat, particularly barbecued brisket and burgers. It is also the sauce to use for Barbecued Bacon Wrapped Shrimp.

Noted on 5/20/2013

Method

In a medium non-reactive saucepan over low heat, melt the butter. Add the onions, garlic, chile powder, oregano, cumin, mustard, red pepper, lemon pepper and bay leaves, cover and cook, stirring once or twice for 10 minutes.
Stir in the ketchup, beer, lime juice, molasses, Worcestershire sauce, soy sauce and hot pepper sauce and bring to a boil. Lower the heat, partially cover the pan and simmer, stirring once or twice, until reduced to 3 1/2 cups, about 30 minutes. Cool to room temperature; discard the bay leaves.
Transfer to a storage container (I like to use Mason jars), cover and refrigerate.

Rio Grande Red

Tara's Notes

Ingredients

Method

Cook's Notes

Yield

Advance Prep

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