Prep 20 mins
Cook 35 mins
This barbecue sauce recipe has been passed down from generation to generation in my family for more than a hundred years. I remember as a small boy, in the days of the stationary, steam-engine driven, wheat thrasher. We would have a huge dinner for all the farmers who helped with the threashing. My family always served goat barbecue. A great treat to all who attended. This barbecue sauce goes great on baked beans, pasta and potato salads, and any kind of meat, and it will definitely add some zip to your Mexican dishes.
- 1 gallon vinegar
- 1 (10 ounce) bottle catsup
- 2 tablespoons celery sauce
- 2 tablespoons onion salt
- 1 (15 ounce) bottle Heinz 57 steak sauce
- 1 (6 ounce) box cayenne pepper, ground
- 1 (2 ounce) box black pepper, ground
- 1⁄2 cup sugar
- 1 (2 ounce) box paprika
- Mix all ingredients together in a large pot. Boil 5 minutes. Simmer 30 minutes longer. Place in glass containers with plastic lids or treated canning lids. Do not use metal lids. Flavor is best if the sauce is aged for at least a year.
This is soooo good. My earliest memory of this was when we would go visiting at my Aunt and Uncle's house. While waiting for the main meal to get done, we would sit and dip tortilla chips or pork skins in this sauce. delicious. Delicious with pork, chicken and beef. Very Spicy!