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     KQ Barbeque Sauce

   



Above: This sweet and tangy barbeque sauce is great on pork, beef or chicken.

 

Ingredients
1/2 red onion
1/2 orange bell pepper (any color will work)
4-5 cloves garlic
1/4 teaspoon cayenne pepper
1 cup ketchup
1 teaspoon garlic powder
2 tablespoons worchestershire sauce
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 cup water
2 tablespoons olive oil (for veggie saute)

Utensils
non-stick skillet
heat-proof spatula
chef knife
cutting board
garlic press
measuring spoons
glass measuring cup (2 cup capacity)
whisk




Above: Peel the onion and remove the root end.  Prepare the pepper by removing the top and bottom as well as the
interior membranes and seeds.  Chop the onion and peppers into a small dice and saute over medium heat in 1-2
tablespoons olive oil.


Peel garlic cloves and remove root ends.  Run the cloves through a garlic press and add garlic to onion and peppers
in saute pan.


Above: Ingredients for the barbeque sauce, (onion, pepper and garlic not shown).


Measure ketchup and water into a glass measuring cup or mixing bowl.


Add
worchestershire sauce, yellow mustard, molasses, cayenne pepper and garlic powder.



Whisk ingredients together vigorously until fully emulsified.



Above: Sauce mixture following whisking.


Once the onions are translucent, add the sauce mixture to the skillet.



Stir the sauce and vegetables together and heat until the sauce is warmed through.



Above: KQ Barbeque Sauce makes a great
Pulled Pork Sandwich.  The KQ barbeque sauce is great not only on
pulled pork, but anytime you need a sweet and tangy sauce.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com

KQ BARBEQUE SAUCE

Ingredients
For Barbeque Sauce:
1/2 red onion
1/2 orange bell pepper (any color will work)
4-5 cloves garlic
1/4 teaspoon cayenne pepper
1 cup ketchup
1 teaspoon garlic powder
2 tablespoons worchestershire sauce
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 cup water
2 tablespoons olive oil (for veggie saute)

Utensils
non-stick skillet
heat-proof spatula
chef knife
cutting board
garlic press
measuring spoons
glass measuring cup (2 cup capacity)
whisk




Peel the onion and remove the root end.  Prepare the pepper by removing the top and bottom as well as the
interior membranes and seeds.  Chop the onion and peppers into a small dice and saute over medium heat in 1-2
tablespoons olive oil.  Peel garlic cloves and remove root ends.  Run the cloves through a garlic press and add
garlic to onion and peppers in saute pan.  Measure ketchup and water into a glass measuring cup or mixing bowl.
Add worchestershire sauce, yellow mustard, molasses, cayenne pepper and garlic powder.  Whisk ingredients
together vigorously until fully emulsified.  
Once the onions are translucent, add the sauce mixture to the skillet.
Stir the sauce and vegetables together and heat until the sauce is warmed through.



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