| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bar-b-q, Sauces |
32 |
Servings |
INGREDIENTS
| 3 |
tb |
Bacon fat |
| 1 |
|
Onion,peeled/chopped |
| 1 |
|
Garlic clove,peeled/minced |
| 1/2 |
c |
Green pepper,chopped |
| 1 |
cn |
Tomatoes,canned (16 oz) |
| 2 |
tb |
Tomato paste |
| 1 |
c |
Water |
| 4 |
tb |
Brown sugar |
| 2 |
ts |
Mustard,dry |
| 1 |
|
Lemon,quarterd |
| 1/4 |
c |
Vinegar |
| 1 |
ts |
Salt |
| 3 |
ds |
Red pepper sauce |
INSTRUCTIONS
1. Heat bacon fat in a large heavy pot over low heat; saute onion, garlic,
and green pepper until limp. Add remaining ingredients, blend well, bring
to simmering, then lower heat and cook slowly until thick. Remove and
discard lemon quarters. This sauce keeps well in the refrigerator, and
Sybil often doubles the recipe to have on hand to use whenever a barbecue
recipe is called for. Heat well before using. Baste over meat during last
15 minutes of cooking, and, if desired, spoon over cooked meat before
serving.
2. Excellent for chicken, spareribs, pork chops, hamburgers, hot dogs,
steaks and kabobs - just about any barbecued meat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”