It took me a while to develop just the right taste for this firey and tangy concoction. It's great on burgers, ribs, chicken, sausage, pulled pork, shredded beef, you name it. This is not a sweet sauce, it has bold flavors that leaves a lingering heat on your tongue and lips, as the name implies. The Option in the recipe allows you to reduce the heat while keeping the big bold flavor.
prep time10 Min
cook time1 Hr 15 Min
Ingredients For casa di graffagnino's hot lips bbq sauce
apple cider vinegar
beer (regular, light, non-alcohol) do not omit!
dark brown sugar
worcestershire sauce (lea & perrin's)
granulated garlic or powder
granulated onion or powder
season salt (lawry's)
mccormick's roasted garlic & bell pepper (ground)
dried bell pepper, (ground)
1 1/4 tsp
How To Make casa di graffagnino's hot lips bbq sauce
Using a spice grinder or blender, grind up the roasted garlic & bell pepper, then grind the dried bell pepper into fine granules. After the seasonings are ground then measure 3/8 teaspoons each.
Put all ingredients into a heavy saucepan and simmer, uncovered, on low for 1 hour stirring often to prevent sticking. Cook until it reaches desired consistency. The thicker it gets the more often you need to stir.
Store in refrigerator for 6 months or more, but it won't last that long!
*OPTION: Using the Hot Lips recipe make the following change for less heat.
BIG & BOLD - Change cayenne from 1 1/4 to 1/8 teaspoon
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Casa di Graffagnino's Hot Lips BBQ Sauce: