This is a variation of Black Magic sauce, attributed to Matt Martinez an acclaimed Tex-Mex expert and restaurateur. I liked it so much and what it did for beef, but I notice it was lacking just a little something. Heat! So I made a couple of minor adjustments and now the heady flavors it infuses into the meat has a bite. That is why I call my version Black Mamba Sauce. You use this sauce on grilled meats during the grilling process. It gets absorbed into the meat like magic. You can use this in combination of other BBQ sauces as well. This recipe calls for 4 cups so you can have it on hand, but I have a scaled down version here for single entree use. The longer it sits, the more the red pepper will influence the taste.
INGREDIENTS:
- 2 cups Kikkoman’s light soy sauce
- 1 cup full bodied red wine
- 1/2 cup rice vinegar
- 1/2 cup red wine vinegar
- 1 tablespoon crushed red pepper
Mix everything together and store in a squirt or spray bottle in the refrigerator. Should last for several months
Heat Factor
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You will like it. Some times I have the urge to drink it.
Gonna give this a try