| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Kentucky |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
CIDER VINEGAR |
| 1/4 |
c |
WATER |
| 1/4 |
c |
COARSELY CHOPPED ONION |
| 1/4 |
c |
COARSELY CHOPPED GREEN BELL PEPPER |
| 1/4 |
c |
COARSELY CHOPPED CELERY |
| 1 |
ts |
MINCED GARLIC |
| 2 |
ts |
WHOLE PEPPERCORNS |
| 1 |
|
BAY LEAF |
| 1 |
c |
KETCHUP |
| 2 |
tb |
BUTTER OR MARGARINE |
| 2 |
tb |
LEMON JUICE |
| 1 |
tb |
SUGAR |
| 1 |
tb |
WORCESTERSHIRE SAUCE |
| 2 1/2 |
ts |
CHILI POWDER |
| 2 1/2 |
ts |
PAPRIKA |
| 1/2 |
ts |
DRY MUSTARD |
| 1/4 |
ts |
TABASCO SAUCE |
| 1/4 |
ts |
LIQUID SMOKE |
| 1/4 |
ts |
GROUND RED PEPPER |
INSTRUCTIONS
MAKES ABOUT 1 1/2 CUPS
IN A LARGE SAUCEPAN, COMBINE THE VINEGAR, WATER, ONION, BELL PEPPER,
CELERY, GARLIC, PEPPERCORNS AND BAY LEAF. BRING TO A BOIL. REDUCE HEAT TO
LOW AND SIMMER FOR 20 MINUTES. STRAIN AND DISCARD SOLIDS. RETURN LIQUID TO
SAUCEPAN. ADD REMAINING INGREDIENTS. STIR OVER MEDIUM HEAT UNTIL BUTTER
MELTS. SIMMER 5 MINUTES LONGER. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO
SEVERAL WEEKS.
USES: AS A FINISHING AND TABLE SAUCE ON PORK, CHICKEN AND MUTTON.
Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by
MM_Buster v2.0l.
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