"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

Spicy Southwest BBQ Sauce Recipe

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This recipe for Spicy Southwest 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 garlic bulb, unpeeled
2 tsp oil
2 cups ketchup
2 celery ribs, chopped
1 cup water
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup butter
1/2 Worcestershire sauce
1/2 cup cider vinegar
2 to 3 tbsp chili powder
2 tsp instant coffee granules
1 1/2 to 2 tsp crushed red pepper
1/2 tsp salt
1/2 tsp ground cloves

Cut off pointed end of garlic bulb. Placed garlic on piece of
aluminum foil and drizzle with olive oil. Fold foil to seal. Bake
garlic at 425 for 30 minutes. Cool and squeeze pulp from
garlic cloves.
Combine remaining ingredients and garlic pulp in a large
saucepan. Bring mixture to a boil; reduce heat to low and
simmer for 20 minutes. Cool and pour mixture into a blender
and process until smooth, stopping once to scrape sides