| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
T |
BUTTER |
| 1 |
|
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.
A Message from our Provider:
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