Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Pickling spices |
1 teaspoon | Whole cloves |
1 each | Medium onion, chopped |
2 eaches | Stalks celery, chopped |
36 ounces | Ketchup |
½ cup | Chili sauce |
1 quart | Water |
½ cup | Cider vinegar |
1 tablespoon | Dry mustard |
½ cup | Worcestershire sauce |
½ cup | Light brown sugar, packed |
¼ tablespoon | Garlic, powder |
1 tablespoon | Salt, to taste |
1 tablespoon | Tabasco |
2 tablespoons | Lemon juice |
Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 1½ hours. Remove from heat; cool partially.
Remove spice bag. Pour mixture into blender and blend until smooth.
Cover until ready to serve.
From: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman