Culinary Sleuth

Halloween Recipe:
Buzzard's Breath Barbecue Sauce

By Lynn Kerrigan


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2-cups chopped onions
1 cup very strong coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons chili powder
1 puréed Habanero pepper—include seeds**
4 garlic cloves, pressed
1 teaspoon pepper, freshly ground


Combine all ingredients in a saucepan and simmer for 15 minutes. purée in a blender or food processor. Divide sauce between 2 pint-sized, sterilized jars with canning lids. This makes a nice homemade gift combined with a barbecue cookbook or some other barbecue accessory.

** Habanero peppers are the hottest. If you can't find them in your Mexican food aisle at the grocery store, or you want less heat, you may substitute jalapeño peppers.


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Copyright © 1998, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

This page created 1998 and modified February 2007