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Recipe File: Slow Simmered Spicy Barbeque Sauce
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Jill
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PostPosted: Mon May 30, 2011 1:29 pm    Post subject: Great sauce as is Reply with quote

Thanks for once again keeping it clear and simple and delish. I used apple cider vinegar instead of white and cut back a little on the chili since I use berbere but all in all, I think the proportions are just right. Never buying sauce again.
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Proaudio150
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PostPosted: Tue Mar 20, 2012 11:35 pm    Post subject: Natural Flavors as defined by FDA Reply with quote

First off MSG MUST be clearly stated in ingredients. http://today.msnbc.msn.com/id/4676616/ns/today-food/t/food-qa-just-what-natural-flavoring/#.T2kTeBB5mSM
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PostPosted: Thu Aug 16, 2012 7:53 am    Post subject: water water water! Reply with quote Delete this post

he he this was my first attempt at a BBQ sauce and it was AWESOME! I never liked bottled BBQ sauce and this was so easy and so yummy. I doubled the recipe so I have heaps and used 3 tablespoons of honey instead of Molasses. The only thing is it was SO super hot and this is from someone who has a high tolerance for spicy.

A tip for the Australians who try this. I found out that Chilli powder in America is different and less hot than Chilli powder in Australia which is straight pure Chilli powder. In all fairness I also added hot paprika instead of standard paprika so there's two factors raising the hotness level already. Next time (pretty soon so I have a milder Sauce) I'm going to just go with 1 teaspoon of chilli powder instead of 1 tablespoon and if I want it spicier I can tweak it. Too wasy to smooth out with the stick blender after it cooled and it was just the perfect thickness. Will be a great sauce to add to bolognese and other dishes for delicious flavour and some kick.
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