2pungent bbq sauce

1 servings
1 cup Olive oil
Cloves garlic -- chopped
1 cup Onion -- minced
1 cup Green pepper -- minced
1 cup Tomatos peeled and chopped
Stalks celery -- minced
2 tablespoons Red win vinegar
2 teaspoons Pepper
1 tablespoon Basil
1 tablespoon Chili powder
¼ cup Parsley -- chopped
1 cup Red wine
1 cup Beef stock
1 cup Tomato puree
1½ teaspoon Salt

Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not browned. Add green pepper, tomatos, celery, basil, chili powder, stock andvinegar. Cover and let simmer for 40 min., then run the mixture through a bl To serve this sauce can be used either hot or cold for basting or serving on the table. Makes 5½ cups and can be stored in the refrigerator covered.

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