Casa di Graffagnino's Hot Lips BBQ Sauce
By
Donna Graffagnino
@StillWild
1
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
16 oz
Prep:
10 Min
Cook:
1 Hr 15 Min
Method:
Stove Top
Ingredients
-
1 cketchup (heinz)
-
1/4 capple cider vinegar
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4 Tbspbeer (regular, light, non-alcohol) do not omit!
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3 Tbspdark brown sugar
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3 Tbspworcestershire sauce (lea & perrin's)
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1 tspliquid smoke
-
1/2 tspsalt
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1/2 tspgranulated garlic or powder
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1/2 tspgranulated onion or powder
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1/2 tspseason salt (lawry's)
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3/8 tspmccormick's roasted garlic & bell pepper (ground)
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3/8 tspdried bell pepper, (ground)
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1 1/4 tspcayenne pepper
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
About Casa di Graffagnino's Hot Lips BBQ Sauce
Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy, Healthy
