Yield: 6 Quarts
Measure | Ingredient |
---|---|
3 larges | Onions |
1 each | Bell pepper |
1 each | Stalk celery |
5 eaches | Cloves garlic |
1 cup | Wesson oil |
3 eaches | (12 oz.) cans tomato paste |
3 eaches | (15 oz.) cans tomato sauce |
1 cup | Brown mustard |
1 cup | Molasses |
15 ounces | A 1 steak sauce |
15 ounces | Bottle worcestershire sauce |
2 tablespoons | Dry mustard |
2 cups | White vinegar |
3 cups | Pineapple juice |
2 tablespoons | Celery salt |
3 tablespoons | Salt |
5 tablespoons | Flour |
4 tablespoons | Sugar |
1 teaspoon | Cayenne pepper |
1 teaspoon | Fresh ground black pepper |
1 teaspoon | Chili powder |
½ teaspoon | Tabasco sauce |
1 \N | Juice of 5 lemons or limes |
6 eaches | Bay leaves |
Preparation : Blend first five (5) items and simmer in a 2 gallon cook pot for 15 minutes. Add all other ingredients in order given and cook at very low temperature for 3½ to 4 hours. Makes approximately six (6) quarts of sauce.