Yield: 1 Servings
|½ \N||Peck ripe tomatoes|
|1 \N||Teacup salt|
|1 \N||Teacup mustard, ground fine|
|4 \N||Pods red pepper|
|3 \N||Tablespoonfuls black peeper|
|1 \N||Handful celery seed|
I just looked through The great Barbecue Companion by Bruce Bjorkman. He has a quite a few sauces without ketchup.
Actually I don't know why you want to avoid Ketchup. It is traditional. In fact I have an 1879 Virginian cook book that has a whole section on "Pickle and Catsups". Here is a sample. All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile - Mrs P.
Posted to bbq-digest V5 #045
From: mariusj@... (Marius Johnston) Date: Wed, 18 Sep 1996 17:17:58 -0700