Yield: 3 Cups
|1 tablespoon||Oil preferably canola|
|1 \N||Medium onion|
|½ \N||Medium green bell pepper|
|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|
|\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.
~ SOURCE: SMOKE AND SPICE
Posted to MM-Recipes Digest V4 #241 by roy@... (Roy) on Sep 11, 1997