Struttin' sauce from s&s
2 +1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil; preferably canola or corn |
| 1 | medium | Onion; chopped |
| 2 | eaches | Garlic cloves; minced |
| 1 | cup | Tomato puree |
| ¾ | cup | Cider vinegar |
| ¾ | cup | Water |
| 6 | tablespoons | Brown sugar |
| 6 | tablespoons | Chili powder |
| ¼ | cup | Tomato paste |
| 3 | tablespoons | Worcestershire sauce |
| 3 | teaspoons | To 4 teaspoons celery salt |
| 1 | tablespoon | Prepared yellow mustard |
| 1 | tablespoon | Fresh-ground black pepper |
| 1 | tablespoon | Corn syrup |
| 1 | tablespoon | Pure liquid hickory smoke (optional) |
Directions
In a saucepan, warm the oil over medium heat. Add the onion and garlic and saute until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.
From _Smoke & Spice_ by Cheryl Alters Jamison & Bill Jamison The Harvard Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-26-95