Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Peck ripe tomatoes |
| ½ gallon | Vinegar |
| 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 |
| 1 cup | Horseradish |
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