|Recipe Name:||Avery Island Barbecue Sauce||Submitted by:||Administrator|
|Number of Servings:||1|
2 Tablespoon(s) Butter or margarine
1 Cup(s) Chopped onion
1/2 Cup(s) Chopped celery with leaves
1/4 Cup(s) Chopped green bell pepper
1 Tablespoon(s) Minced fresh garlic
29 Ounce(s) Whole tomatoes, drained and
1 Tomato paste, 6-ounces
1/3 Cup(s) Red wine vinegar
3 Tablespoon(s) MOLASSES
2 Lemon slices
2 Teaspoon(s) Tabasco pepper sauce
2 Teaspoon(s) Dry mustard
1 Bay leaf
1/2 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) ground allspice
In large heavy non-aluminum saucepan, melt butter over medium heat.
Add onion, celery, bell pepper and garlic; saut, 6-7 minutes, stirring
frequently, until tender. Stir in remaining ingredients and bring to a
boil over high heat. Reduce heat to low; cover and simmer 30 minutes,
stirring occasionally, until sauce is thickened. Remove from heat.
Remove and discard lemon slices and bay leaf. Process in food
processor or blender until smooth. Refrigerate up to 2 weeks. Makes 2
l/4 cups. From THE TABASCO COOKBOOK (r) 1993 by Paul McIlhenny with
Barbara Hunter. Used by permission of Clarkson Potter/Publishers.
Recipe by: Tabasco www.tabasco.com Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 243
Total Fat: 27.8g