Dolce Mangia
Sweet Eats
Mutha Sauce - GF

1/4 c vegetable oil
1 c minced onion
1/2 c minced green pepper
1 jalapeno pepper, seeded and minced
Pinch each of kosher salt and black pepper
2 T minced garlic
1 can (28 oz) tomato sauce
2 c ketchup (preferably Heinz)
1 c water
3/4 c Worcestershire sauce
1/2 c cider vinegar
1/4 c lemon juice
1/4 c molasses   
1/4 c cayenne pepper sauce
1/4 c spicy brown mustard
3/4 c dark brown sugar, packed
1 T chili powder 
2 t coarsely ground black pepper
1/2 t ground allspice
1 T Liquid Smoke (optional)

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of sa1t and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.

Time: 45 minutes   Makes 6-7 c

This may seem like a lot of work and ingredients for a barbeque sauce, but this is the mother of all sauces. You can't get this taste in a jar. Use it on chicken, ribs, pulled meat or wherever else you would use barbeque sauce. The original recipe is from Dinosaur Bar B Que by John Stage and Nancy Radke.

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