In my
perfect kitchen world, I would have unlimited time to make everything from
scratch, including all my condiments. Having discovered the "Barbecue
Sauce" (page 549), I may be one step closer to that dream! I might do
whatever is necessary to make time to include this in my condiments repertoire.
Did I say I love this barbecue sauce? It is good on hash brown potatoes, veggie
burgers or loaves, baked beans, just about anywhere you want that rich tomato-y
smoky barbeque flavor. This is a cooked sauce, consisting of sautéed onion,
bell pepper, and crushed tomatoes, with added zip and flavor provided by garlic,
jalapeño, vinegar, sugar, a couple of spices, and the key ingredient, liquid
smoke. The recipe says the liquid smoke is optional, but I
consider it essential! The recipe also says to serve
this sauce hot, as in just off the stove, but I found it was wonderful right
out the refrigerator as well. Make this sauce today and let me know what you
think!
Keeping it "McDougall Friendly"
checklist:
ü Omit the oil when sautéing the veggies;
instead, use a nonstick saucepan and/or water, broth, or sherry as a sauté liquid.
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