"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet & Tangy BBQ Sauce Recipe

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This recipe for Sweet & Tangy BBQ Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dawn Lawrence


1 large onion, chopped
1 jalapeņo pepper, seeded and chopped*
1 tbsp olive oil
1 1/2 cups water
1 can (16oz) tomato paste
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/4 cup honey
2 tbsp chili powder
1 tbsp molasses
2 tsp chicken bouillon granules
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 to 1 tsp liquid smoke, optional

In sauce pan, cook onion and jalapeņo in oil over medium heat
until tender and lightly browned. Add the next 13 ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes
or until thickened, stirring occasionally. Remove from the heat.
Stir in liquid smoke if desired.
Store in refrigerator for up to 2 weeks.

Number Of Servings:
Number Of Servings:
One serving (2 Tablespoons)
Personal Notes:
Personal Notes:
* When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.
Try in on pork, chicken, beef ribs and more.




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