| 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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