| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; chopped |
| 6 |
|
Cloves garlic; peeled and chopped |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Red bell pepper; chopped |
| 1/4 |
c |
Fresh basil leaves |
| 1 |
tb |
Red pepper flakes |
| 1/4 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Low sodium soy sauce |
| 1 |
|
Bottle Lea & Perrins barbeque sauce |
| 1/4 |
c |
Maple syrup |
| 1/2 |
cn |
Beer |
INSTRUCTIONS
1. In medium pan, saute onion and garlic in olive oil until onion is soft.
Add bell pepper and saute until soft.
2. Place onions, garlic, and pepper in food processor with basil leaves,
red pepper flakes, sugar, and soy sauce. Process until pureed, and return
to pan.
3. Add bottle of barbeque sauce and maple syrup. Add beer to desired
consistency. Heat sauce through and remove from heat. Cool, and
refrigerate unless using that day.
Recipe By : Brenda Beach (Rooby)
Posted to MC-Recipe Digest V1 #261
Date: Fri, 25 Oct 1996 14:29:33 -0700
From: Rooby <rooby@shell.masterpiece.com>
NOTES : Although I stridently extol the virtues of Lea & Perrins barbeque
sauce (it makes other prepared sauces taste like watered-down ketchup in
comparison), you could substitute another brand if it is unavailable in
your area. Then again, if it isn't available in your area, maybe you
should move! :)
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”