Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | BUTTER |
| 1 large | ONION; CHOPPED |
| 1 \N | GREEN BELL PEPPER; STEMMED, SEEDED AND CHOPPED |
| 3 \N | CLOVES GARLIC; MINCED |
| 2 cups | KETCHUP |
| 1 cup | CHILI SAUCE |
| 1 cup | CIDER VINEGAR |
| ¼ cup | WORCHESTERSHIRE SAUCE |
| ¼ cup | PACKED BROWN SUGAR |
| 12 \N | BLACK PEPPERCORNS |
| 1 \N | BAY LEAF |
MAKES ABOUT 3 CUPS
IN A LARGE SAUCEPAN, MELT BUTTER. ADD ONIONS, BELL PEPPER AND GARLIC, AND SAUTE OVER MEDIUM HEAT UNTIL TENDER. MIX IN REMAINING INGREDIENTS. BRING TO A BOIL. REDUCE HEAT TO LOW AND SIMMER FOR 1 HOUR. STRAIN AND DISCARD SOLIDS. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.
USES: AS A FINISHING SAUCE AND TABLE SAUCE ON BEEF BRISKET, BEEF AND PORK RIBS, AND RECALCITRANT MEMBERS OF CONGRESS.
Posted to bbq-digest by LTag106981@... on Jun 27, 1999, converted by MM_Buster v2.0l.