foodforthefarmer
Guest
1 can (6 oz/156 mL) tomato paste
1/3 cup (75 mL) bourbon
2 tbsp (30 mL) vinegar
1/3 cup (75 mL) packed light brown sugar
1 tbsp (15 mL) molasses
1 tsp (5 mL) kosher (coarse) salt
1/2 tsp (2 mL) ground mustard
1/2 tsp (2 mL) garlic powder
In 1-quart saucepan, mix all ingredients.
Cook over medium heat, stirring constantly with whisk, until mixture comes to a boil. Reduce heat to medium-low; continue cooking and stirring until thickened, 10 to 15 minutes. Remove from heat.
Taste and adjust seasoning if needed. Transfer to an airtight container. Store in the refrigerator for up to 1 month.
Non-alcoholic Version: For a version without alcohol, use water or chicken broth in place of the bourbon. You may need to adjust the seasonings.
Tip : Canning jars are perfect for storing this barbecue sauce.
1/3 cup (75 mL) bourbon
2 tbsp (30 mL) vinegar
1/3 cup (75 mL) packed light brown sugar
1 tbsp (15 mL) molasses
1 tsp (5 mL) kosher (coarse) salt
1/2 tsp (2 mL) ground mustard
1/2 tsp (2 mL) garlic powder
In 1-quart saucepan, mix all ingredients.
Cook over medium heat, stirring constantly with whisk, until mixture comes to a boil. Reduce heat to medium-low; continue cooking and stirring until thickened, 10 to 15 minutes. Remove from heat.
Taste and adjust seasoning if needed. Transfer to an airtight container. Store in the refrigerator for up to 1 month.
Non-alcoholic Version: For a version without alcohol, use water or chicken broth in place of the bourbon. You may need to adjust the seasonings.
Tip : Canning jars are perfect for storing this barbecue sauce.