Saucy

Today I spent the afternoon in the kitchen, which was not a bad thing. Somehow, cooking usually centers my mind and the week ahead feels much easier to deal with. The added bonus is that most of this week's dinners are prepped and that means less time after work making food. I've read up on the once-a-month-cooking concept, but have not jumped on the bandwagon entirely; it seems to me that this method of cooking would be a bit limiting to me. I've got cookbooks on my nightstand and bookmarked foodie sites for constant inspiration—I'd change my mind far too often. So, I thought I'd start with once-a-week-cooking (kind of).

This barbecue sauce is from the book I Like You by Amy Sedaris. The original recipe must have made a barrel of sauce; my smaller version gives me almost 20 oz or so. Its name is Vulgar Barbecue Sauce....her reasoning was, it's so good it's vulgar. Who could mess with an amazing name like that? I plan to use this later on in the week with fried tofu, collard greens (from our CSA--never had them before!) and maybe some cornbread.

1/4 c butter (half a stick)
1 onion, finely chopped
1 small poblano pepper, finely chopped (or regular green pepper)
3-4 garlic cloves, minced or pressed
2 tsp tobasco sauce
1 tsp chili powder (more if you like)
1 c apple cider vinegar
16 oz ketchup (not catsup...he he)
3/4 c brown sugar (white would work ok if you're out)
2 T worcestershire sauce
sea salt & pepper

Melt butter in a medium size saucepan, and saute onion, garlic, and poblano/green pepper. When the onion starts to look translucent, add the rest of the ingredients and stir to blend. Simmer this for 45 minutes, stirring every so often (otherwise, it will stick to the pan). Bottle in a jar or other container and keep in the fridge.