Ingredients with Measurements:
- 1 cup chopped pecans
- 1 cup ketchup
- 1 cup chili sauce
- 1 cup Worcestershire sauce
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/4 cup hot sauce
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
Special equipment needed:
- Large saucepan
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. In a large saucepan, combine all ingredients except for the pecans.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
4. Remove from heat and let cool for 10 minutes.
5. Transfer the mixture to a blender or food processor and blend until smooth.
6. Return the mixture to the saucepan and stir in the chopped pecans.
7. Cook over low heat for an additional 10 minutes, stirring occasionally.
8. Remove from heat and let cool to room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Cook over medium heat and low heat.
Serving size:
Makes about 4 cups of sauce.
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 19g
Protein: 1g
Sodium: 680mg
Sugar: 16g
Substitutions for ingredients:
- Instead of chopped pecans, you can use chopped walnuts or almonds.
- If you don't have chili sauce, you can use tomato sauce instead.
- If you don't have apple cider vinegar, you can use white vinegar or red wine vinegar.
- If you don't have hot sauce, you can use cayenne pepper or red pepper flakes.
Variations:
- For a spicier sauce, add more hot sauce or cayenne pepper.
- For a sweeter sauce, add more brown sugar.
- For a smokier sauce, add more smoked paprika.
Tips and tricks:
- Be sure to stir the sauce occasionally while it's cooking to prevent it from sticking to the bottom of the pan.
- If the sauce is too thick, you can add a little water to thin it out.
- This sauce can be made ahead of time and stored in the refrigerator for up to 1 week.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce in a small bowl or pitcher alongside grilled meats or vegetables.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
This sauce pairs well with grilled chicken, pork, beef, or vegetables.
Suggested side dishes:
Serve with a side of roasted potatoes or grilled vegetables.
Troubleshooting advice:
- If the sauce is too thin, you can simmer it for a few more minutes to thicken it up.
- If the sauce is too thick, you can add a little water to thin it out.
Food safety advice:
Be sure to cook the sauce to an internal temperature of 165°F to ensure that it's safe to eat.
Food history:
Henry Bain was a chef at the Pendennis Club in Louisville, Kentucky in the late 1800s. He created this sauce to accompany roast beef, and it became a popular condiment in the region.
Flavor profiles:
This sauce is sweet, tangy, and slightly spicy with a nutty flavor from the pecans.
Serving suggestions:
Serve this sauce alongside grilled meats or vegetables for a flavorful condiment.
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