| 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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