Spanish BBQ Sauce
- 6 ozs. jar chili sauce
- 5 ozs. orange marmalade
- 3 Tbsp. white vinegar
- 2 tsp. Worcestershire sauce
- 1/2 tsp. celery seed
- 1/2 tsp. dry mustard
- 1/4 tsp. liquid smoke
Mix all ingredients in a blender. No need to heat before using. Can use on ribs, chicken or pork. Refrigerate any leftover sauce.
By Terri from NV
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