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Recipe by: xenia
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See below ingredients and instructions of the recipe
1 c chili sauce
1 c ketchup
1/4 c a-1® steak sauce
1 tb tamarindo (or substitute
-grenadine)
1 tb garlic juice (from strained
-pureed; garlic)
1/4 c fresh horseradish -- finely
-grated
3 tb dry mustard
2 tb tabasco sauce
1 tb molasses
1 tb prepared hot salsa
1 tb red wine vinegar
In a medium bowl combine all ingredients. Whisk them until smooth. Adjust
the Tabasco sauce to taste. Refrigerate the sauce until it is ready to use
or up to 2 weeks. Makes 3 cups.
Note: When grated, horseradish's flavor dissapates quickly into the air, so
use it immediately. Select a light molasses from the first distillation.
Unless you love harsh flavors, avoid blackstrap molasses, which is from the
third and last distillation and thus contains the most impuritites.
: Submitted by: Dan Klepach
: Area: INTL. ECHO: COOKING
: Posted on: 17 Jul 96
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