Creole classic barbecue sauce
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil preferably canola |
| 1 | Medium onion | |
| ½ | Medium green bell pepper | |
| Chopped | ||
| 2 | Celery ribs, chopped | |
| 3 | 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 |
| Salt to taste | ||
Directions
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