| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 2 | lg | LEMONS |
| 1 | RIB CELERY; FINELY CHOPPED | |
| 1 | md | GREEN BELL PEPPER; FINELY CHOPPED |
| 1/2 | lg | ONION; FINELY CHOPPED |
| 2 | c | TOMATO PUREE |
| 1 | c | HOT SAUCE; (SYLVIA USES RED DEVIL) |
| 1 1/2 | c | SUGAR |
| 1/2 | ts | RED PEPPER FLAKES |
INSTRUCTIONS
MAKES ABOUT 1 QUART SQUEEZE LEMONS, REMOVE AND DISCARD SEEDS, AND SLICE RINDS. SET ASIDE JUICE AND RINDS. IN A BLENDER, PUREE CELERY, BELL PEPPER, AND ONION. IN A SAUCEPAN, COMBINE ALL INGREDIENTS, INCLUDING LEMON JUICE AND RINDS, OVER LOW HEAT, AND SIMMER 15 TO 20 MINUTES. REMOVE RINDS. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS. USES: ON PORK, CHICKEN OR HAMBURGERS, BUT ESPECIALLY GOOD WITH RIBS. Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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