| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 28 |
oz |
TOMATO KETCHUP |
| 1/4 |
c |
BOTTLED CHILI SAUCE |
| 1/4 |
c |
DRAINED BOTTLED HORSERADISH |
| 2 |
tb |
STEAK SAUCE |
| 2 |
tb |
WORCESTERSHIRE SAUCE |
| 1 |
ts |
BOTTLED RED HOT SAUCE |
| 1/2 |
c |
VEGETABLE BROTH |
INSTRUCTIONS
PLACE KETCHUP IN A LARGE BOWL. COMBINE CHILI SAUCE, HORSERADISH, STEAK
SAUCE, WORCESTERSHIRE SAUCE, RED HOT SAUCE AND VEGETABLE BROTH IN A
BLENDER. BLEND UNTIL SMOOTH. STIR INTO KETCHUP. SAUCE SHOULD BE THICKER
THAN KETCHUP, BUT POURABLE. STORE IN STERILIZED BOTTLE FOR UP TO 1 MONTH.
MAKES ABOUT 4 CUPS OF SAUCE. PER TABLESPOON = 17 CALORIES, 0 FAT, 0 0
PROTIEN, 3 g CARBS, 0 mg CHOL. EXCHANGES = 1/4 FRUIT.
Posted to bbq-digest by wight@odc.net on May 16, 1998
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