Chianti BBQ Sauce
84 degrees today! And that's not an April Fool's joke. Tonight, it was dinner on the back deck, played "tag" and "kick the can" with the boys, laughed, read books and just enjoyed each other(maybe one of the last times as just the 4 of us). Life is Good. It inspired me to grab my old recipes and get y'all ready for the BBQ season!
Cheers!
Chianti BBQ Sauce
3 c Chianti (or another hearty red wine)
4 cans plum tomatoes(28 oz cans)
1 bunch fresh basil
1 c diced onion
1 T. ground horseradish
1 c brown sugar
1/2 c balsamic vinegar
1 teas cayenne pepper
1 roasted garlic clove
Salt & Pepper
Method:
1. combine all ingredients in stock pot over medium heat to a boil. turn down to
low & continue cooking 12-15 minutes.
2. puree in batches in blender or with emulsion blender.
3. return to pot & continue to boil over low heat for additional 10-15 minutes or
until sauce is nice and thick.
4. serve over beef, pork, chicken or fish.
Cheers!
Chianti BBQ Sauce
3 c Chianti (or another hearty red wine)
4 cans plum tomatoes(28 oz cans)
1 bunch fresh basil
1 c diced onion
1 T. ground horseradish
1 c brown sugar
1/2 c balsamic vinegar
1 teas cayenne pepper
1 roasted garlic clove
Salt & Pepper
Method:
1. combine all ingredients in stock pot over medium heat to a boil. turn down to
low & continue cooking 12-15 minutes.
2. puree in batches in blender or with emulsion blender.
3. return to pot & continue to boil over low heat for additional 10-15 minutes or
until sauce is nice and thick.
4. serve over beef, pork, chicken or fish.
