My old kentucky sauce

1 servings

Ingredients

Quantity Ingredient
1 cup CIDER VINEGAR
¼ cup WATER
¼ cup COARSELY CHOPPED ONION
¼ cup COARSELY CHOPPED GREEN BELL PEPPER
¼ cup COARSELY CHOPPED CELERY
1 teaspoon MINCED GARLIC
2 teaspoons WHOLE PEPPERCORNS
1 BAY LEAF
1 cup KETCHUP
2 tablespoons BUTTER OR MARGARINE
2 tablespoons LEMON JUICE
1 tablespoon SUGAR
1 tablespoon WORCESTERSHIRE SAUCE
2½ teaspoon CHILI POWDER
2½ teaspoon PAPRIKA
½ teaspoon DRY MUSTARD
¼ teaspoon TABASCO SAUCE
¼ teaspoon LIQUID SMOKE
¼ teaspoon GROUND RED PEPPER

Directions

MAKES ABOUT 1½ CUPS

IN A LARGE SAUCEPAN, COMBINE THE VINEGAR, WATER, ONION, BELL PEPPER, CELERY, GARLIC, PEPPERCORNS AND BAY LEAF. BRING TO A BOIL. REDUCE HEAT TO LOW AND SIMMER FOR 20 MINUTES. STRAIN AND DISCARD SOLIDS. RETURN LIQUID TO SAUCEPAN. ADD REMAINING INGREDIENTS. STIR OVER MEDIUM HEAT UNTIL BUTTER MELTS. SIMMER 5 MINUTES LONGER. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.

USES: AS A FINISHING AND TABLE SAUCE ON PORK, CHICKEN AND MUTTON.

Posted to bbq-digest by LTag106981@... on Jun 27, 1999, converted by MM_Buster v2.0l.

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