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Cooked by: Chef / Last Modified: 1/31/2008 / Number of Servings: 10 |
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Directions: 1. In a non-aluminum saucepan melt butter for mushrooms, add mushrooms and
cook until tender about 8-10 minutes, they should not be completely cooked.
2. Set aside.
3. Using food processor with metal blade: While processor is running, add
garlic cloves one at a time, and keep running until garlic sticks to side
of processor bowl, stop processor.
4. Add quartered onion, and process until pieces are about 1/4 inch in
size, remove.
5. Add quartered green pepper, and chop to same size as onions.
6. Put all ingredients in saucepan, except seasonings, mix well. Bring to
boil, and reduce heat.
7. Add seasonings, and simmer 30 minutes or more if desired.
8. Adjust salt
9. During the cooking time you may want to cook covered or uncovered,
depending upon desired thickness of the sauce.
10. Adjust seasoning. Baste meat with sauce while BBQ'ing. This sauce is
great for BBQ'd chicken, spareribs, pork chops, and sliced pork.
Hint: When adding seasonings add salt first, stop when you can just barely
taste the salt. Now add pepper to taste. Add remaining spices/herbs. Adjust
spices to your taste. Serve additional sauce with the meat. Freeze leftover
sauce, it will keep frozen for months.
Ingredients:
1 large Onion, quartered
3 Cloves garlic, minced
1 medium Green Pepper, quartered
8 Ounce(s) Tomato Sauce
1 Cup(s) Water
1 Cup(s) Apple Cider Vinegar
1/2 Cup(s) Catsup
2 Tablespoon(s) Worcestershire sauce
1/2 Stick Butter Or Margarine
8 Ounce(s) Tomato Paste
1 Teaspoon(s) Fresh Ground Black Pepper
1/4 Teaspoon(s) Cayenne Pepper
1 Cup(s) Mushrooms, Coarsely Chopped
3 Tablespoon(s) Liquid Smoke Flavoring
1 1/2 Tablespoon(s) Caraway Seeds
3/4 Teaspoon(s) Tabasco Sauce
3 Tablespoon(s) Brown Sugar
2 1/4 Teaspoon(s) Fresh Ground Pepper
1 Teaspoon(s) Salt, More If Needed
1 Quart(s) Yield |
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