Title: Marks Fresh Barbecue Sauce
Categories: Bbq Ethnic Meat Sauce
Yield: 1 Servings
| 3 | | Garlic cloves |
| 2 | | Large onions |
| 2 | | Celery ribs |
| 1 | c | Open pit hickory flavor |
| 3/4 | c | Vinegar(white) |
| 1/4 | ts | Cumin(ground) |
| 1 | | Peck fresh tomatoes |
| 1 | | Green pepper |
| 1 | c | Dark brown sugar |
| 2 | tb | Olive oil |
| 1 | | Bay leaf |
Chop onion, pepper, celery and garlic and saute in a heavy pan in olive
oil(or vegetable oil) until soft but not browned. Chop tomatoes coarsley
and add to onion mixture, add bay leaf and simmer about 40 minutes,
stirring occasionally. Remove from heat, let cool slightly. Press entire
contents of this through a colander to remove seeds and pulp. Return
strained mixture to pan and add remaining ingredients. Simmer uncovered,
stirring occasionally until mix is thick and bubbly. Seal in jars or
freeze. Makes about two quarts. One or two seeded and chopped hot peppers
may be added to the onion mixture for a spicy sauce. Use in the last ten
minutes of barbecueing as a basting sauce, preferably while sauce is still
hot. Submitted By MARK MIKLAS On 03-10-95 (0029)