| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | tb | BUTTER |
| 1 | lg | ONION; FINLEY CHOPPED |
| 1 | GREEN PEPPER; FINLEY CHOPPED | |
| 3 | CLOVES OF GARLIC; MINCED | |
| 2 | c | TOMATO SAUCE |
| 1 | c | CHILI SAUCE |
| 1 | c | APPLE CIDER VINEGAR |
| 1/4 | c | WORCESTERSHIRE SAUCE |
| 1/4 | c | PACKED BROWN SUGAR THE FAKE KIND OR NOT IF YOU LIKE |
| 12 | BLACK PEPPERCORNS OR TO TASTE | |
| 1 | BAY LEAF |
INSTRUCTIONS
IN A LARGE SAUCEPAN, MELT BUTTER. ADD ONIONS, GREEN PEPPER AND GARLIC, AND SAUTE` OVER MEDIUM HEAT UNTIL TENDER. MIX IN REMAINING INGREDIENTS. BRING TO A BOIL. REDUCE HEAT TO LOW AND SIMMER FOR 1 HOUR. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS. USE ON MEAT AFTER COOKING Posted to bbq-digest by John & Linda Mitchell <linjon@sbt.infi.net> on Apr 07, 1999, converted by MM_Buster v2.0l.
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