"Red" Sauce
This sauce began as a pork chop recipe from the "i hate to cook book", when i was a young wife and mother. It has morphed over the years to the following:
2 tablespoons dry mustard (Keens is our brand)
2-4 tablespoons brown sugar, depending on your preferred sweetness
2 tablespoons chili powder
Some hot sauce to taste
2 tablespoons vinegar - any will do...
Whisk this together. Then blend in
2 cups ketchup - i buy the cheap no name brands for this
1 cup water
Simmer, stirring occassionally, for one hour. Taste for spice and seasoning, adjust if necessary.
This can be used as a glaze, baking sauce, dipping sauce, bbq sauce. Its good with any pork or chicken recipes. Particularly good with pork chops and onions poured over as a baking sauce, served with rice on the side.
This seems like a very simple recipe, but its absolutely delicious, and very versatile. Leftovers can be placed in an airtight container, and will keep for several weeks.
