BBQ & BBQ Sauce
1 Cup light Olive Oil or Vegetable Oil 1 Full Head of Garlic, peeled 1 Tablespoon Salt 1 Teaspoon Pepper 1/4 Teaspoon Cayenne or Red Pepper Flakes 1 Cup Catsup 1 Tablespoon Red Wine Vinegar 2 Tablespoons Worcestershire Sauce, optional 1 - 2 Dashes Tabasco Sauce Instructions: Place all ingredients in a blender or food processor. Run machine to blend very well for a full 3 to 4 minutes. So that the mixture will homogenize and not separate. This sauce keep very well refrigerated for an indefinite period. In ancient Spain it was called "Ajolio" - made with slight variations by each "cocinero' (cook). This is Jack Alustiza's recipe for this traditional sauce. He used this when barbecued lambs for Basque picnics. Later, Jack basted it on lambs they cooked on a revolving spit. The strength and sharpness of this tangy sauce goes wonderfully well with boiled, roasted, or grilled meats as well as fish and shellfish. It is a superb marinade. I hope you will savor it too, and enjoy using it.
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