Made with ale and chili powder, this savory barbecue sauce has the perfect amount of heat.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|olive oil||0 1/2 cups|
|plum tomato||14 ea.|
|chili powder||0 3/8 cups|
|paprika||0 1/4 cups|
|Worcestershire sauce||4 1/2 cups|
|cider vinegar||3 3/8 cups|
|onion powder||0 1/2 cups|
|yellow mustard||0 1/4 cups|
|garlic||0 1/4 cups|
|1. Heat olive oil in a saucepan over high heat. Add tomatoes and sauté for 1-2 minutes.|
|2. Add chile and paprika. Cook for another minute.|
|3. Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 2-3 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Blend mixture until smooth. Serve warm.
CCP: Hold for hot service at 140°F or higher until needed.
- Serve as a sauce, BBQ sauce, glaze or all three. For complex flavor, use dark ale, add after cooking tomatoes and spices and let it reduce. Serve with white and dark meat chicken, beef or pork ribs, fish, or seafood.