| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg05 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery with leaves |
| 1/4 |
c |
Chopped green bell pepper |
| 1 |
tb |
Minced fresh garlic |
| 29 |
oz |
Whole tomatoes; drained and chopped |
| 1 |
cn |
Tomato paste; (6-ounces) |
| 1/3 |
c |
Red wine vinegar |
| 3 |
tb |
Molasses |
| 2 |
|
Lemon slices |
| 2 |
ts |
TABASCO pepper sauce |
| 2 |
ts |
Dry mustard |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground allspice |
INSTRUCTIONS
In large heavy non-aluminum saucepan, melt butter over medium heat.
Add onion, celery, bell pepper and garlic; saut., 6-7 minutes,
stirring frequently, until tender.
Stir in remaining ingredients and bring to a boil over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring
occasionally, until sauce is thickened.
Remove from heat. Remove and discard lemon slices and bay leaf.
Process in food processor or blender until smooth.
Refrigerate up to 2 weeks.
Makes 2 l/4 cups.
From THE TABASCO COOKBOOK (r) 1993 by Paul McIlhenny with Barbara
Hunter. Used by permission of Clarkson Potter/Publishers.
Recipe by: Tabasco www.tabasco.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”