[wpurp-searchable-recipe]K.O.’s Southwest Barbecue Sauce – – butter, onion (sweet, chopped), garlic (minced), cider vinegar, chili powder, oregano (dried), ground mustard, ketchup ((we prefer Heinz)), dark brown sugar, Jack Daniels Whiskey ((or any other whiskey or bourbon)), chicken broth, Worcestershire sauce, salt, black pepper (freshly ground ), smoked paprika, Melt the butter in a heavy stockpot, we use Le Creuset. Add the chopped onions and sauté until translucent, about 10 minutes. ; Add all of the remaining ingredients, turning off the heat while adding the alcohol, and stir to combine. Bring to a simmer and simmer for 20 minutes. Turn off the heat again and puree with a stick blender.
; Serve immediately and refrigerate any left over for up to three days, otherwise freeze for up to three months.; – [/wpurp-searchable-recipe]
- 4 tbsp. butter
- 1 onion sweet, chopped
- 3 cloves garlic minced
- 1/4 cup cider vinegar
- 1 tbsp. chili powder
- 2 tsp. oregano dried
- 1 tsp ground mustard
- 1 1/2 cups ketchup (we prefer Heinz)
- 6 tbsp. dark brown sugar
- 1/3 cup Jack Daniels Whiskey (or any other whiskey or bourbon)
- 1 can chicken broth
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/2 tsp. black pepper freshly ground
- 1 tsp. smoked paprika
- Melt the butter in a heavy stockpot, we use Le Creuset. Add the chopped onions and sauté until translucent, about 10 minutes.
- Add all of the remaining ingredients, turning off the heat while adding the alcohol, and stir to combine. Bring to a simmer and simmer for 20 minutes. Turn off the heat again and puree with a stick blender.
- Serve immediately and refrigerate any left over for up to three days, otherwise freeze for up to three months.