| 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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