| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 10 | oz | Guava jelly |
| 2 | ts | Mustard powder |
| 4 | tb | White vinegar |
| 1 | ts | Cumin |
| 2 | Shallots; minced | |
| 1/4 | c | Dry sherry |
| 3 | tb | Tomato paste |
| 2 | tb | Corn syrup |
INSTRUCTIONS
Combine the sauce ingredients in a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 2 1/2 hours. Remove from heat and cool. ( from the test kitchen of Restaurant Business) Posted to bbq-digest by wight@odc.net on Nov 19, 1998, converted by MM_Buster v2.0l.
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