Recipe by Kit^..^ty Of Canada
Brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Recipe from Chef2Chef
- 1 teaspoon garlic, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons dried ancho chile powder or 2 tablespoons chili powder
- 1 tablespoon ketchup
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons Pickapeppa Sauce
- 5 tablespoons store bought jalapeno jelly
Directions See How It's Made
- Mash the garlic and salt together to form a paste.
- In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly.
- Stir to form a paste.
- Note: If you can't find Pickapeppa Sauce in you store, just use more Worcestershire Sauce.