Creole classic barbecue sauce

Yield: 3 Cups

Measure Ingredient
1 tablespoon Oil preferably canola
1 \N Medium onion
½ \N Medium green bell pepper
\N \N Chopped
2 \N Celery ribs, chopped
3 \N Cloves garlic, minced
1 cup Canned crushed tomatoes
1 cup Chicken or beef stock
⅔ cup Cider vinegar
½ cup Pecan pieces
6 tablespoons Creole mustard
3 tablespoons Brown sugar
2 tablespoons Chili sauce
½ teaspoon Tabasco sauce
½ teaspoon Fresh ground Pepper
½ teaspoon White pepper
½ teaspoon Cayenne
\N \N Salt to taste

In a saucepan, warm the oil over medium heat. Add the onion, bell pepper, celery, and garlic and saut‚ until everything is softened, about 5 minutes.

Mix in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 30 minutes. Stir frequently. Let the sauce cool briefly. Spoon the sauce into a blender and puree it until smooth. If the consistency is thicker than you prefer, add a little water.

Use the sauce warm or chilled. It keeps refrigerated, for at least two weeks.


Posted to MM-Recipes Digest V4 #241 by roy@... (Roy) on Sep 11, 1997

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