Just like the name says, this is the basis—the true mother of all the sauces we have in this book. It is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin’ off point for creating a world of barbecue sensations. It can even stand alone as a traditional slatherin’ sauce for ribs and chicken. Now being the shameless promoter that I am, I gotta inform you that there’s a fine line of Dinosaur barbecue sauces. So if you don’t feel like jerkin’ around cookin’ the Mutha Sauce, just check out Dinosaur Bar-B-Que Sensuous Slathering Sauce (page 174).
Recipe information
Yield
makes 6 to 7 cups
Ingredients
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2
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3
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1
Need to make a substitution?
Preparation
Step 1
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.
Variation: Hot BBQ Sauce
Step 2
Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.