This is my favorite barbecue sauce. I like the brown sugar start with smoky essence throughout. The best part is the heat at the end. I had the sweet ingredients last to allow the spices to kick in a little. Keep in mind that fresh spices of good quality counts. Feel free to adjust the sugar and keep your taste!!
1. Combine the ketchup, water, and vinegar in a large pot over medium heat. Use a nonstick pot to prevent sticking and burning. Bring to a very low simmer.
2. Add the heat, one pepper ingredient at a time, every 2 to 3 minutes to give each ingredient time to release.
3. And the remaining ingredients one at a time, every 2 to 3 minutes, making sure each one is fully incorporated before adding the next.
4. Simmer for at least 30 minutes to one hour to really let the ingredients marry. Longer if you want to reduce it to a thicker sauce.
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|Serving Size: 1 Serving (1509g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 157 (6%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 29.9mg||9 %|
|Sodium 10665.4mg||368 %|
|Potassium 3233.8mg||85 %|
|Total Carbohydrate 607.2g||179 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 593.4g|
|Protein 18.5g||26 %|
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Calories per serving: 2662
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