| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
cn |
(29 OUNCE) TOMATO SAUCE |
| 1/4 |
c |
YELLOW MUSTARD |
| 2 |
c |
WATER |
| 1 |
c |
CIDER VINEGAR |
| 1 |
c |
HONEY |
| 1/3 |
c |
PACKED BROWN SUGAR |
| 1 |
lg |
ONION MINCED |
| 1 |
|
LEMON ; JUICE OF |
| 1 |
tb |
COARSELY GROUND BLACK PEPPER |
| 1 |
tb |
CHILI POWDER |
| 2 |
ts |
RED PEPPER FLAKES; (up TO 3) |
INSTRUCTIONS
MAKES ABOUT 7 CUPS
IN A LARGE SAUCEPAN, WHISK TOGETHER THE TOMATO SAUCE AND MUSTARD. STIR IN
REMAINING INGREDIENTS. BRING TO A BOIL. REDUCE HEAT TO LOW, AND SIMMER FOR
1 HOUR, STIRRING OCCASIONALLY AND TASTING TO ADJUST SEASONINGS. SERVE WARM.
REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.
USES: AS FINISHING AND TABLE SAUCE ON RIBS AND CHICKEN, ALSO GOOD ON
HAMBURGERS.
Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by
MM_Buster v2.0l.
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