Lisa's Kansas City Barbecue Sauce

The Washington Post, April 9, 2008

• • Course: Condiment

Summary:

The original recipe called for 2 tablespoons of Liquid Smoke; Nick Malgieri does not use it and the sauce turns out fine. Add it, if desired.

The sauce can be refrigerated for up to 2 weeks.

Makes about 2 cups

Ingredients:

• • 1 cup ketchup
• • 1 cup molasses
• • 1 5.5-ounce can tomato juice
• • 2 tablespoons dark brown sugar
• • 2 tablespoons white or cider vinegar
• • 1 tablespoon Worcestershire sauce
• • 1 teaspoon freshly ground black pepper
• • 1/2 teaspoon cayenne pepper
• • 1/4 cup chopped onion
• • 3 medium cloves garlic, chopped

Directions:

Working in batches if necessary, combine the ketchup, molasses, tomato juice, brown sugar, vinegar, Worcestershire sauce, black pepper, cayenne pepper, onion and garlic in a blender; puree until smooth.

Pour into a saucepan and cook over medium-high heat until the mixture starts to bubble; reduce the heat to medium and cook gently, uncovered and stirring occasionally, for about 45 minutes, until a slightly thickened sauce forms. (The consistency should be a little thinner than ketchup.)

Transfer to a container to cool, then cover and refrigerate until ready to use.

Recipe Source:

Adapted by cookbook author and pastry expert Nick Malgieri, based on a recipe from his friend Lisa Lavagetto, who runs a cooking school in Sonoma, Calif., and is a native of Kansas City.

82 calories, n/a fat, n/a saturated fat, n/a cholesterol, 214mg sodium, 21g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.