Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Water |
| 3 | Lemons; chopped |
| 2 | Onions; chopped |
| 2 cups | Celery; chopped fine |
| 2 | Bell peppers; chopped |
| 3 | Bay leaves |
| 6 ounces | Tomato paste |
| 1 quart | Tomato catsup |
| 3 ounces | Mustard |
| 4 tablespoons | Chili powder |
| 4 tablespoons | Barbecue powder; mesquite |
| 2 tablespoons | Liquid smoke |
| 4 ounces | Butter |
| 6 ounces | Sugar |
| 4 ounces | Cane syrup |
| 1 tablespoon | Crushed red pepper |
| 1 teaspoon | Hot sauce |
| 2 ounces | Vinegar |
| 1 tablespoon | Salt |
| 1 teaspoon | Pepper |
Kathy Starr, Soul of Southern Cooking makes 1 gallon
Combine first 6 ingredients and boil 25 min. Add remaining ingredients and simmer 2½ hr or until thick. [M's note - I would not use this sauce; it might okay without the sugar and cane syrup; it might be better with about ½ c of cumin and a couple of T of garlic powder.] Posted by Michael Loo to the Fidonet National Cooking echo 8-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 31, 98, converted by MM_Buster v2.0l.