Recipe

Eh, I'm late on posting my recipe! It's been a busy week here.  How has your week been? Ours isn't going to slow down a bit, going into the last of the week and weekend.  That's okay. 

So, here's the recipe.  It's an odd one! But it's good on so many things.  The story behind this recipe is that we love things like Heinz 57 Sauce and A1 Steak Sauce, but they're sooooo expensive, and our family would use them on everything and that would mean buying at least 3 bottles of the stuff every week, knowing the way we go through stuff!! Oy! One day I just suddenly knew I could make my own sauce, and that's how this recipe came about. My version isn't very expensive to make at all! We call it Gilchrist 68 sauce, in honor of Daddy!!! You can also make huge batches and can it.  You can use a water bath method, since all of the acid you need is there from the vinegar and ketchup and things.  Enjoy!

Gilchrist 68 Sauce

1 C Ketchup
1/3 C plain yellow mustard
2 TBSP apple cider vinegar
2 TBSP Frank's Red Hot Sauce (or you can use Tabasco)
1/3 C brown sugar
1/4 C worcestershire sauce
3 tsp garlic powder
3 tsp black pepper
1 tiny pinch cumin
1 tiny pinch celery salt
salt, to taste

Okay.  Dump all of the ingredients into a sauce pan on your stove.  Now, you can make this recipe as spicy or mild as you want, so play around with it.  Simmer over medium heat until bubbly, stirring occasionally.  Simmering the sauce really allows all of the elements of flavor to blend well.  Simmer for about 30 minutes, until the sauce looks a bit reduced. Don't allow the sauce to boil too hard.  You don't want a scorched, burnt flavor! Let it cool before you put it in the fridge.  Like I said, it's scrumpalicious on lots of stuff.  If you want to can it, just go by the water bath method of directions.  I'd use small half pint jars.  The End!