| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | qt | CRUSHED TOMATOES |
| 1 | c | WATER |
| 1/2 | c | PACKED BROWN SUGAR |
| 1/4 | c | DICED TOMATOES |
| 1/4 | c | CHILI POWDER |
| 1 | tb | GRANULATED GARLIC |
| 1 | tb | ONION POWDER |
| 1 1/2 | ts | GROUND BLACK PEPPER |
| 5 | BAY LEAVES | |
| 2 | tb | CHOPPED ONION |
| 2 | tb | DISTILLED VINEGAR |
| 2 | tb | SOY SAUCE |
| 1 | tb | WORCHESTERSHIRE SAUCE |
INSTRUCTIONS
MAKES ABOUT 5 CUPS IN A LARGE SAUCEPAN, COMBINE INGREDIENTS. BRING TO A BOIL. REDUCE HEAT TO LOW, AND SIMMER FOR 1 HOUR. REMOVE BAY LEAVES. SERVE WARM. REFRIGERATE UNUSED SAUCE FOR UP TO SEVERAL WEEKS. USES: THE STRONG CHILI FLAVOR SINGS OUT FOR BEEF. THE CLUB SERVES IT AS A TABLE SAUCE WITH PORK RIBS, PORK BARBEQUE SANDWICHES AND BB'S SPECIAL LUCILLE BURGERS. Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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