Yield: 1 Servings
Measure | Ingredient |
---|---|
14 ounces | Crushed tomatoes |
1 small | Onion; minced |
⅛ cup | Honey |
¼ cup | Molasses |
⅛ cup | Amber cider vinegar |
1 cup | Ketchup |
1 tablespoon | Minced garlic |
3 tablespoons | Lemon juice |
1 tablespoon | Worcestershire sauce |
1 tablespoon | Franks Louisiana hot sauce |
1 tablespoon | Chili powder |
½ tablespoon | Powdered mustard |
1 teaspoon | Salt |
Bring to boil, than simmer 1 hour. Refrigerate until used. I heat it up before I mix it into the pork.
Recipe by: BBQ List - Don Martin doncdt@...
Posted to bbq-digest by PhantomBBQ@... on Aug 26, 1998, converted by MM_Buster v2.0l.