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Neewallah

Bar-b-que Sauce winner

(Independence, KS)

Ingredients

2 tbsp New Mexico chili powder
1 tsp black pepper
1 tsp kosher salt
2 cups Ketchup
1/2 cup prepared mustard
1/2 cup cider vinegar
1/3 cup Worcestershire
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup Molasses
3/4 cup Honey
1 tsp hot sauce
1/cup Brown Sugar
1 medium onion finely chopped
4 cloves minced Garlic

NOTE: (2 tbsp tamarind paste) secret
ingredient

Lagniappe

In a small bowl mix the Chili powder, black pepper and salt.

In a separate bowl mix the Ketchup, Mustard, Worcestershire, Lemon Juice,
Steak sauce, Molasses, Honey, Hot sauce, and Brown Sugar.

In a large sauce pan cook down the onions and garlic till they are limp, add
the dry ingredients and stir for a couple of minutes. Add the wet ingredients
and simmer over medium heat for about 15 minutes.

Puree or strain to remove the onion and garlic pieces (or leave them in the
sauce)

Allow the sauce to mellow for a day before using

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