wrote:

I like to try making different sauces, and since I am not a
professional making a living at it, I can tinker as much as I want to
get it where I think it needs to be.

I'm not yet but I am working in that direction!


I actually found out my sauce recipe from above didn't need to be
cooked when I ran out of time and forgot to cook it. I left it in the
fridge overnight and when I tasted it the next day (forgot about the
sauce altogether) it tasted pretty good. I warmed it up and away we
went.

But I almost always cook sauces as they last longer in the fridge if I
use fresh ingredients. I make recipes that are probably closer to
dipping sauces for some than barbecue sauces. I made a sauce with
carmelized onions with smoked serrano peppers as flavoring but didn't
write down the recipe. That wasn't smart as it actually tasted
great. But I think the experimentation is half the fun for me, so it
doesn't make that much difference.

Robert

Fresh ingredients... another argument for cooking sauces... killing
pathogens that may have ridden in on one ingredient or another.

MartyB in KC