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The World Famous Los Ojos Bar Friday Night Steak Fry BBQ Sauce

November 15, 2010

Los Ojos Bar Mural
Jemez Springs, New Mexico
July 2010
Karen Rivera

I camped out in the Jemez one mis-spent summer in the 70’s, washing dishes in a variety of places, chasing some fantasy of New Mexico and a long haired drummer. In those days, Los Ojos wasn’t World Famous yet, just notorious among the locals. The big thrill of the week was the American Legion Steak night on Friday nights.

After I moved back to Santa Fe, and the illusion of reality, I put together my version of the best BBQ sauce of the summer for my next restaurant. Who knows if it’s a perfect match? It’s a great party BBQ sauce. I make a big batch at Christmas and give it as gifts in tall pint jars.

Big Batch
1 cup Jack Daniels
8 cup Worcestershire Sauce
4 cup Apple Cider Vinegar
1/2 cup Tabasco
2 quart Ketchup
1/2 cup Chopped Garlic
2 cup Brown Sugar
3/4 cup Medium NM Chili Powder
6 TBL Onion Powder

Mix in a big stainless steel kettle and simmer.

Small Batch
Big Slug of Jack Daniels
1 cup Worcestershire Sauce
1/2 cup Apple Cider Vinegar
2 tsp Tabasco
1 cup Ketchup
1 Heaping TBL Chopped Garlic
1/2 c Brown Sugar
2 TBL Medium NM Chili Powder
1 TBL Onion Powder

Mix in a saucepan and simmer.

 

 

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