Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | (28 oz.) tomato puree |
⅓ cup | Yellow mustard |
3 cups | Water |
1½ cup | Cider vinegar |
¼ \N | Dark corn syrup |
2 tablespoons | Lemon juice |
2 tablespoons | Sugar |
2 tablespoons | Packed brown sugar |
2 tablespoons | Chili powder |
1 tablespoon | Dry mustard |
1 tablespoon | Paprika |
2 teaspoons | Ground red pepper |
2 teaspoons | Onion powder |
1 teaspoon | Salt |
1 teaspoon | Ground black pepper |
½ teaspoon | Garlic powder |
In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.
The preceding recipes were found at: starfishcons@...
Posted to bbq-digest by Jeff Lipsitt Cable on Apr 23, 1998