This recipe is from Lynn Myers who lives aboard a 35’ at CVM.
This old American recipe is from the deep South and lifted directly from a handwritten recipe card. Don’t be turned off by the number of ingredients – it’s worth the time. Most of them you will have in your pantry. It’s delicious as a sauce or marinade, great on grilled chicken. The peppery tang from the lemon melds with the beer for a unique flavor. (No added sugar, milk, or eggs and it’s gluten-free. Calories? Who cares!!
Beer Bar-B-Q Sauce
- Onion- med. chop fine (white or yellow)
- Ketchup 1 ½ cups
- Lemon-thinly sliced /seeded
- Beer (lager) 12 oz
- Prepared mustard 1/3 cup
- Salsa 8 oz
- Black pepper ¼ cups
- Canned tomatoes with chiles 8 oz
- Chili powder 3 tbsp
- Red wine 1 cup
- Garlic salt 2 tbsp
- Butter 1 cup / softened
- Celery salt 2 tbsp
- Vinegar ½ cup (white or apple cider)
- Hot sauce 1 tbsp
- Worcestershire ¼ cup plus 3 tbsp
- Jalapeno pepper- fresh or canned - seeded, rinsed and chopped fine
In a large pot stir all ingredients until well mixed. Bring to a low boil, Stir frequently.
Reduce heat to low, simmer for 30 minutes. Stir occasionally until cooked down to desired thickness.
For a smoother sauce, remove lemon slices and use an immersion or regular blender in batches. Use within one week or freeze.