Nov 17, 2009

{ Here Piggy Piggy } the party is here!

My son's long awaited western party is finally coming up this weekend and I've been planning everything for a proper hoedown. Venue rented, complete with extreme face painting by funtastical faces here in CT(she now follows my blog and seems fabulous...can't wait to see the artwork!) Also found a clown that will dress up like a "rodeo clown"!! I decided that me and my girlfriends would make all the great southern food and just warm everything up there and last but not least me & the hunny will be creating the cake.

I thought that it would be cute to have little squeeze bottles of personalized BBQ sauce on the tables with a funny picture of rumps screaming or something too that effect. I tryed a couple versions of this sauce and this one is the winner hands down. Here is the most delish recipe of the richest, thickest, yummy bbq sauce ever...pROMISE!!

SERVES 20 -30 , 3-4 pint jars

1 1/2 cups
onions (chopped)
1 1/2 cups
red bell peppers (chopped)
garlic cloves (minced)
6 tablespoons
1 1/2 cups
cider vinegar
1 tablespoon
chili powder
1 tablespoon
dry mustard
2 cups
2 cups
chili sauce
3 tablespoons
worcestershire sauce
3 tablespoons
liquid smoke
1/2 cup
1/2 cup
dark brown sugar

1 Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
2 Add chili powder, and dry mustard. Stir to incorporate.
3 Lower heat and add remaining ingredients. Simmer on low for at least one hour.
4 Let cool then blend smooth in food processor
5 Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservatives so be careful). If not, use what you need, it will keep in the fridge for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.

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