Charles Howse
TVWBB Wizard
Has anyone tried this? How much does the recipe make?
Ingredients:
2 sticks oleo or butter
24 oz. Heinz ketchup
1 small ...about 7 oz. bottle Heinz 57
1 onion chopped
1 bell pepper chopped
1 clove garlic -- chopped
1 TBS French's mustard
1/3 cup Lea & Perrins Worcestershire
1 tsp. paprika
3 TBS. brown sugar
1/4 cup molasses
1 tsp. salt
1 tsp. black pepper
1/4 cup white vinegar
2 TBS. chili powder
1/2 tsp. allspice -- (1/2 to 1)
1/4 tsp. red pepper
2 chipotle peppers in adobo minced --
Directions:
Procedure: Melt oleo in large saucepan. Add onion, bell pepper, garlic and wilt. Add remaining ingredients and simmer about 1 1/2 to 2 hours, stirring often. After done, blend sauce in blender or food processor, if you want to puree the onions, bell peppers, etc., or strain sauce through a mesh strainer to remove vegies, or serve as is. The only problem with blending is that it changes the texture and makes it a bit grainy, but the flavor remains the same. Add water to thin down, if desired. Remember, if you blend the sauce while still hot, you MUST hold down the blender lid, or it will blow off and sauce could burn you. I know it's my sauce, but it's very, very good.
Ingredients:
2 sticks oleo or butter
24 oz. Heinz ketchup
1 small ...about 7 oz. bottle Heinz 57
1 onion chopped
1 bell pepper chopped
1 clove garlic -- chopped
1 TBS French's mustard
1/3 cup Lea & Perrins Worcestershire
1 tsp. paprika
3 TBS. brown sugar
1/4 cup molasses
1 tsp. salt
1 tsp. black pepper
1/4 cup white vinegar
2 TBS. chili powder
1/2 tsp. allspice -- (1/2 to 1)
1/4 tsp. red pepper
2 chipotle peppers in adobo minced --
Directions:
Procedure: Melt oleo in large saucepan. Add onion, bell pepper, garlic and wilt. Add remaining ingredients and simmer about 1 1/2 to 2 hours, stirring often. After done, blend sauce in blender or food processor, if you want to puree the onions, bell peppers, etc., or strain sauce through a mesh strainer to remove vegies, or serve as is. The only problem with blending is that it changes the texture and makes it a bit grainy, but the flavor remains the same. Add water to thin down, if desired. Remember, if you blend the sauce while still hot, you MUST hold down the blender lid, or it will blow off and sauce could burn you. I know it's my sauce, but it's very, very good.