2 pungent bbq sauces
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| 6 | Cl Garlic; chopped | |
| 1 | cup | Onion; minced |
| 1 | cup | Green pepper; minced |
| 1 | cup | Tomatos peeled and chopped |
| 2 | Celery; minced | |
| 2 | tablespoons | Red win vinegar |
| 2 | teaspoons | Pepper |
| 1 | tablespoon | Basil |
| 1 | tablespoon | Chili powder |
| ¼ | cup | Parsley; chopped |
| 1 | cup | Red wine |
| 1 | cup | Beef stock |
| 1 | cup | Tomato puree |
| 1½ | teaspoon | Salt |
Directions
Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not browned. Add green pepper, tomatos, celery, basil, chili powder, stock and vinegar. Cover and let simmer for 40 min., then run the mixture through a blender or food processor. Add the remaining ingredients and simmer for at least 10 min., the longer this sauce simmers the better it makes it.
To serve this sauce can be used either hot or cold for basting or serving on the table. Makes 5½ cups and can be stored in the refrigerator covered.
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