| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Barbecue | 8 | Servings | ||
INGREDIENTS
| 1 | tb | OLIVE OIL |
| 1 | LARGE ONION | |
| 1 | LARGE GREEN PEPPER, CORED | |
| 2 | ts | GARLIC POWDER |
| 1 | c | CATSUP |
| 1 | c | CHILI SAUCE |
| 1/4 | c | BROWN SUGAR |
| 1 | tb | SOY SAUCE |
| 1 | tb | CIDER VINEGAR |
| 1 1/2 | ts | DRY MUSTARD |
| 1 | ts | WORCESTERSHIRE SAUCE |
| 1/4 | ts | RED CAYENNE PEPPER |
INSTRUCTIONS
IN A 2 QUART SAUCE PAN, OVER MEDIUM HEAT, HEAT OIL, ADD IN ONION, GREEN PEPPER, AND GARLIC. COOK FOR 5 MINUTES. STIR OCCASIONALLY UNTIL VEGETABLES ARE TENDER. ADD REMAINING INGREDIENTS. INCREASE HEAT TO HIGH. BRING MIXTURE TO A BOIL. REDUCE HEAT TO LOW AND SIMMER, COVERED FOR 10 MINUTES UNTIL FLAVORS ARE BLENDED. COOL SAUCE THEN LADLE INTO A 1 PINT JAR. COVER TIGHTLY AND STORE FOR UP TO 2 WEEKS. Posted to MM-Recipes Digest V4 #241 by roy@indy.net (Roy) on Sep 11, 1997
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