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Sweet-Sour-Tangy Barbecue Sauce
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For Those Backyard Cookouts

Tom McCort

Serves/Makes:6 cups, approx.

  • 2 cups (475 ml) tomato juice
  • 2 cups (475 ml) water
  • 4 tbsp (60 ml) cornstarch
  • 1 cup (225 ml) granulated sugar
  • 4 tbsp (60 ml) soy sauce
  • 3/4 cup (175 ml) red sweet pepper finely, diced
  • 3/4 cup (175 ml) onion finely diced
  • 1/2 cup (125 ml) red wine vinegar
  • 2 tsp (10 ml) chili powder
  • 1/2 tsp (2 ml) ground ginger
  • 2 tsp (10 ml) Louisiana Hot Sauce
  • 2 tsp (10 ml) liquid smoke
  • Place 1/2 cup (125 ml) of the water in a bowl and mix with the cornstarch to make a thin paste.
  • Place remaining water & tomato juice in a large sauce pan.
  • Add the sugar & soy sauce.
  • Bring to a low boil, stirring to dissolve the sugar.
  • Stir in the cornstarch mixture and simmer until thickened.
  • Add the vegetables, ginger and chili powder.
  • Continue simmering until vegetables are tender (just a few minutes).
  • Add the vinegar, hot sauce & liquid smoke.
  • Stir, simmering another minute, then remove from heat.
  • Sauce can be stored in refrigerator for several weeks.
Some barbecue sauce recipes can be intimidating with all of the arcane ingredients and instructions -- I've seen some that would make a chemistry professor weep. This one is quick & easy to prepare and your guests will give it rave reviews.

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