The Killer “B” Sauce
by Trisha Kruse
(Eagle, Idaho )
1/2 cup seedless raspberry jam
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup tomato sauce
1/2 cup red wine vinegar
2 chipotle peppers in adobo sauce (from 6 ounce can) minced
3 cloves garlic, minced
1/2 teaspoon salt
In a saucepan over medium high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, vinegar, chipotle pepper, garlic and salt. Bring to a boil over medium high heat, reduce heat to low, and simmer 10 minutes, or until thickened. Makes about 2 ½ cups sauce.
