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.
~ SOURCE: SMOKE AND SPICE
Posted to MM-Recipes Digest V4 #241 by roy@... (Roy) on Sep 11, 1997