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Categories:
vegetable oil onion green pepper stalks celery ginger cinnamon nutmeg chili powder salt pepper brown sugar raisins red pepper vanilla chili cortidos hot pepper sauce lemons Tea pineapple apples barbecue sauce steak sauce Worcestershire sauce sweet pickle juice pickle relish dry mustard ketchup tomato sauce water apple cider vinegar bay leaves
Viewed: 38 - Published at: 6 years agoIngredients
- 1/2 c. vegetable oil or margarine
- 1 very large onion, diced
- 1 very large green pepper, diced
- 2 stalks celery, diced
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 1/2 Tbsp. chili powder
- 2 tsp. seasoned salt
- 1 tsp. seasoned pepper
- 1 1/2 c. brown sugar
- 1/2 c. raisins
- 1 tsp. crushed red pepper
- 1 tsp. vanilla
- 1/2 c. chili cortidos
- 1 Tbsp. hot pepper sauce
- 4 lemons, sliced, juiced and cut up
- 1 Tbsp. sassafras tea
- 1 small can crushed pineapple
- 2 diced apples and oranges
- 1/2 c. Open Pit barbecue sauce
- 2 Tbsp. A.1. steak sauce
- 2 Tbsp. Worcestershire sauce
- 1/3 c. sweet pickle juice
- 1/2 c. pickle relish
- 1/4 c. dry mustard
- 1/2 c. ketchup
- 1 large can tomato sauce or paste
- 2 c. water
- 1 qt. apple cider vinegar
- 6 bay leaves
Method
- In a large 8-quart stockpot, simmer the oil, onion, green pepper and celery until transparent. Add all the other ingredients and cook on low heat for approximately 2 hours. After the sauce has cooked for 2 hours, thicken, if necessary, with 2 tablespoons cornstarch blended with 1/2 cup cold water.
- Add to the sauce and cook for another 1/2 hour.
