TBQ Sauce

Source: Windsor Newspaper

1/2 cup Ketchup
1/2 cup prepared mustard
1/2 cup vinegar white
1-1/2 teaspoons salt
1-1/2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1-1/2 teaspoons chile powder
1/4 cup white sugar.

Place all ingredients in a blender and mix. 


MY NOTES:

The original recipe did not require refrigeration.     I stored mine in the refrigerator. And it lasts for months.

I used less  sugar than was called for, because I really do prefer a more savory then sweet sauce.





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