A low-country South Carolina barbeque sauce. There are many variations of BBQ sauce used in the Carolinas and this is in the regionalized style of a small portion of South Carolina. Has been called Pamplico-Style by others.
Combine vinegar, apple juice, mustard, onions, and garlic in a large NON-REACTIVE stockpot or saucepan. (I like to put the onions and garlic in a food processor or blender and make a puree. The finished sauce pours better, especially if you use some of the "squirt-type" dispenser bottles.) Bring to a light boil and reduce to a slow simmer, covered until onions are soft. Add other ingredients and simmer for an additional 15 minutes. Cool and bottle in smaller containers. Use as a marinade and basting sauce for pork and chicken. Must be refrigerated. Always shake well before using. Makes about 3 quarts of finished sauce.
1. When bringing to a boil, watch very carefully. For some reason, this sauce goes from "no boil" to "boil over" in nothing flat! My cabinet fronts under my stovetop are living testimony to this!!!
2. I like to use "recycled" catsup, mustard, or syrup bottles with this sauce. It makes basting on the grill much easier and can be used as a table dispenser for table use.
3. Be sure to use ALL the pepper and hot sauce called for. When cooked, the "heat" from all the peppers is significantly reduced, but the "flavor" is retained. If you like a really fiery sauce, add cayenne as you desire. I have used Habanero Peppers for additional spiciness, and while it makes a great sauce, the "dark" flavor of the Habanero, significantly changes the personality of the sauce.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 24|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 208.8mg||7 %|
|Potassium 242.4mg||6 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 42.6g|
|Protein 1.4g||2 %|
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Calories per serving: 189
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