Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 | Bottle chili sauce |
| ¾ cup | Tomato puree |
| ⅓ cup | Worcestershire sauce (up to) |
| 4 tablespoons | Cider vinegar; to taste |
| ¼ cup | Vegetable oil |
| 1½ teaspoon | Powdered mustard |
| ½ teaspoon | Black pepper (up to) |
| 4 tablespoons | Brown sugar; to taste |
| Salt to taste |
Pour chili sauce into saucepan. Add all ingredients in order listed.
Amounts of vinegar & brown sugar can be adjusted according to taste. Bring to a boil & simmer 45 minutes. Yields about 4 cups.
JUDY SCHIEFFLER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .