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

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