Yield: 1 servings
Measure | Ingredient |
---|---|
1 medium | Onion; chopped |
2 \N | Cl Garlic; minced |
2 tablespoons | Butter; melted |
1 large | Can whole tomatos (14 1/2oz |
8 ounces | Tomato paste |
½ cup | Celery; chopped |
⅓ cup | Vinegar |
¼ cup | Green pepper; chopped |
2 \N | Fresh celery leaves; chopped |
1 \N | Bay leaf |
3 tablespoons | Molasses |
1½ teaspoon | Salt |
2 teaspoons | Dry mustard |
2 teaspoons | Tabasco sauce; to taste |
½ teaspoon | Clove; ground |
½ teaspoon | Allspice; ground |
2 slices | Lemon |
Saute onion and garlic in butter in a saucepan until tender. stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processer if desired. Use sauce for basting and as a side dish for dipping. Yield 3 cups.