Suicide Horseradish Barbecue Dipping Sauce Recipe

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Suicide Horseradish Barbecue Dipping Sauce
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Ingredients
4
Count
Nutrition
93
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Thoroughly rinse the horseradish roots, and then peel them with a potato peeler until all dark areas are gone. Use the blunt tip of the peeler to remove imbedded dark areas of the root. ***The amout of horseradish that you use/add to the rest of the ingredients is up to you, and depends on how mild or potent you want the sauce to be and/or what consistency you want (also, see below).
  2. Cut the horseradish root in sections that will fit into the hopper of your food processor.
  3. Use the shredding wheel of your food processor to produce thin slivers of horseradish. At this point, it is like chopping onions, try to keep your face away from the top of the processor. The fumes are pretty intense. You may need to make two batches of the horseradish, depending on the volume of your processor.
  4. Remove the shredding wheel and horseradish from the processor and place horseradish into a bowl. Fold in 1/4 cup of vinegar and mix with a spoon. This will stabilize the horseradish so the desired fumes and flavor will not escape.
  5. Wipe clean the inside of your processor with a moistened paper towel. Insert the standard chopping blade into the processor. Add the shredded horseradish back into the processor, and then add approximately 14 ounces of sour cream to the horseradish. Process until the mixture is creamy, however, there should be some noticeable texture to the mixture. Add more sour cream if a creamier mixture is desired, then process for about 10 seconds.
  6. At this point you may want to decide how much plain horseradish sauce you want and how much horseradish with barbecue sauce you want.
  7. To make the horseradish barbecue dipping sauce, simply combine approximately 3 parts of the prepared horseradish sauce to approximately 5 parts Stubbs Barbecue Sauce. After you comine the two, place the mixture in a sealed Tupperware container. You may also store in a sealed Mason Jar. Although there is sour cream in these recipes, I have found that if I store the sauces in a sealed container in the refrigerator, it will stay viable for several weeks. The intensity of the horseradish will not allow bacteria to feel at home (my own unprofessional opinion).
  8. Hint. Before you experience the true taste of the sauces, allow to rest in their containters, refrigerated for at least 24 hours. And, when tasting for the first time, use no more that approximately 1/2 teaspoon. This will cure any nasal congestion or sinus problems that you may have! Enjoy!
  9. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 93.07 Kcal (390 kJ)
Calories from fat 65.49 Kcal
% Daily Value*
Total Fat 7.28g 11%
Cholesterol 23.15mg 8%
Sodium 47.16mg 2%
Potassium 140.44mg 3%
Total Carbs 4.63g 2%
Protein 2.65g 5%
Vitamin C 0.7mg 1%
Calcium 93.9mg 9%
Amount Per 100 g
Calories 122.36 Kcal (512 kJ)
Calories from fat 86.09 Kcal
% Daily Value*
Total Fat 9.57g 11%
Cholesterol 30.44mg 8%
Sodium 62mg 2%
Potassium 184.62mg 3%
Total Carbs 6.09g 2%
Protein 3.48g 5%
Vitamin C 0.9mg 1%
Calcium 123.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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