| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Peck ripe tomatoes |
| 1/2 |
ga |
Vinegar |
| 1 |
|
Teacup salt |
| 1 |
|
Teacup mustard, ground fine |
| 4 |
|
Pods red pepper |
| 3 |
|
Tablespoonfuls black peeper |
| 1 |
|
Handful celery seed |
| 1 |
c |
Horseradish |
INSTRUCTIONS
I just looked through The great Barbecue Companion by Bruce Bjorkman. He
has a quite a few sauces without ketchup.
Actually I don't know why you want to avoid Ketchup. It is traditional. In
fact I have an 1879 Virginian cook book that has a whole section on "Pickle
and Catsups". Here is a sample.
All of the ingredients must be cut fine, and mixed cold. Put in bottles,
cork, and seal tight. It is better kept awhile - Mrs P.
Posted to bbq-digest V5 #045
From: mariusj@best.com (Marius Johnston)
Date: Wed, 18 Sep 1996 17:17:58 -0700
A Message from our Provider:
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