| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | tb | BUTTER |
| 1 | lg | ONION; CHOPPED |
| 1 | GREEN BELL PEPPER; STEMMED, SEEDED AND CHOPPED | |
| 3 | CLOVES GARLIC; MINCED | |
| 2 | c | KETCHUP |
| 1 | c | CHILI SAUCE |
| 1 | c | CIDER VINEGAR |
| 1/4 | c | WORCHESTERSHIRE SAUCE |
| 1/4 | c | PACKED BROWN SUGAR |
| 12 | BLACK PEPPERCORNS | |
| 1 | BAY LEAF |
INSTRUCTIONS
MAKES ABOUT 3 CUPS IN A LARGE SAUCEPAN, MELT BUTTER. ADD ONIONS, BELL PEPPER AND GARLIC, AND SAUTE OVER MEDIUM HEAT UNTIL TENDER. MIX IN REMAINING INGREDIENTS. BRING TO A BOIL. REDUCE HEAT TO LOW AND SIMMER FOR 1 HOUR. STRAIN AND DISCARD SOLIDS. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS. USES: AS A FINISHING SAUCE AND TABLE SAUCE ON BEEF BRISKET, BEEF AND PORK RIBS, AND RECALCITRANT MEMBERS OF CONGRESS. Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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