| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
BUTTER OR MARGARINE |
| 1 |
c |
CHOPPED ONION |
| 1/2 |
c |
DICED CELERY WITH LEAVES |
| 1/4 |
c |
DICED GREEN BELL PEPPER |
| 1 |
tb |
MINCED FRESH GARLIC |
| 2 |
cn |
(14 1/2 OZ EACH) TOMATOES; UNDRAINED |
| 1 |
cn |
(6 OZ) TOMATO PASTE |
| 1/3 |
c |
RED WINE VINEGAR |
| 1 |
c |
PACKED BROWN SUGAR |
| 2 |
|
LEMON SLICES |
| 1 |
|
BAY LEAF |
| 2 |
tb |
CREOLE MUSTARD |
| 2 |
tb |
WORCESTERSHIRE SAUCE |
| 2 |
tb |
TABASCO SAUCE; (up TO 4) |
|
|
SALT AND PEPPER TO TASTE |
INSTRUCTIONS
MAKES ABOUT 5 CUPS
IN A LARGE SAUCEPAN, MELT BUTTER OVER MEDIUM HEAT. ADD ONION, CELERY,
BELL PEPPER, AND GARLIC, AND SAUTE 6 TO 7 MINUTES, STIRRING
FREQUENTLY UNTIL TENDER. STIR IN REMAINING INGREDIENTS, BREAKING UP
TOMATOES WITH WOODEN SPOON. BRING TO A BOIL. REDUCE HEAT TO LOW,
COVER AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY UNTIL SAUCE IS
THICKENED. REMOVE AND DISCARD LEMON SLICES AND BAY LEAF. PROCESS IN A
FOOD PROCESSOR OR BLENDER UNTIL SMOOTH. SERVE WARM. REFRIGERATE
UNUSED SAUCE UP TO SEVERAL WEEKS.
USES: ON RIBS, CHICKEN OR HAMBURGERS. OR TO TOP A MEATLOAF.
Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted
by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”