Sylvias World-famous Barbeque Sauce Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
16 ounces Red Devil Hot Sauce 2 1/2 tsp. crushed red pepper flakes 1 small
onion, sliced 1 small stalk celery, sliced 3 cups tomato puree 1 1/2 cups
water 1 1/2 cups sugar 1 lemon, sliced
Combine all the ingredients in a heavy pot and heat till just hot. Dont
bring to a boil or the sauce will turn dark and become thin. Cool the sauce
to room temperature, strain it and store it in a tightly covered jar in the
refrigerator. Makes 5 cups.
From: Sylvias Soul Food--Recipes from Harlems World Famous Restaurant
Asbury Park Press 2/3/93 Shared By: Pat Stockett
Title: Tabasco Classic - Avery Island Barbecue Sauce
Categories: Other sauce, Barbeque
Yield: 1 servings
2 tb Butter Or Margarine
1 c Chopped Onion
1/2 c Chopped Celery With Leaves
1/4 c Chopped Green Pepper
1 tb Minced Garlic
29 oz Canned Whole Tomatoes,
- Drained And Coarsely
- Chopped
6 oz Tomato Paste
1/3 c Red Wine Vinegar
3 tb Molasses
2 Lemon Slices
2 ts Tabasco Pepper Sauce
2 ts Dry Mustard
1 Bay Leaf
1/2 ts Ground Cloves
1/2 ts Ground Allspice
This classic spicy barbecue sauce has a mellow, rich flavor that is
marvelous with just about anything youd care to grill. Serve additional
sauce on the side. ~------------------------------------------------------
~----------------- In a heavy nonaluminum saucepan over medium heat, melt
the butter and saute the onion, celery, pepper, and garlic for 5 minutes,
or until the onion is tender but not browned. Add the remaining
ingredients. Cover and simmer for 30 minutes, until the sauce thickens,
stirring occasionally. Discard the lemon slices and bay leaf. Brush the
sauce on chicken, ribs, frankfurters, or hamburgers during grilling,
broiling, or baking. Makes 2-1/4 cup.
From: The Tabasco Cookbook.
Source from luhu.jp
onion, sliced 1 small stalk celery, sliced 3 cups tomato puree 1 1/2 cups
water 1 1/2 cups sugar 1 lemon, sliced
Combine all the ingredients in a heavy pot and heat till just hot. Dont
bring to a boil or the sauce will turn dark and become thin. Cool the sauce
to room temperature, strain it and store it in a tightly covered jar in the
refrigerator. Makes 5 cups.
From: Sylvias Soul Food--Recipes from Harlems World Famous Restaurant
Asbury Park Press 2/3/93 Shared By: Pat Stockett
Title: Tabasco Classic - Avery Island Barbecue Sauce
Categories: Other sauce, Barbeque
Yield: 1 servings
2 tb Butter Or Margarine
1 c Chopped Onion
1/2 c Chopped Celery With Leaves
1/4 c Chopped Green Pepper
1 tb Minced Garlic
29 oz Canned Whole Tomatoes,
- Drained And Coarsely
- Chopped
6 oz Tomato Paste
1/3 c Red Wine Vinegar
3 tb Molasses
2 Lemon Slices
2 ts Tabasco Pepper Sauce
2 ts Dry Mustard
1 Bay Leaf
1/2 ts Ground Cloves
1/2 ts Ground Allspice
This classic spicy barbecue sauce has a mellow, rich flavor that is
marvelous with just about anything youd care to grill. Serve additional
sauce on the side. ~------------------------------------------------------
~----------------- In a heavy nonaluminum saucepan over medium heat, melt
the butter and saute the onion, celery, pepper, and garlic for 5 minutes,
or until the onion is tender but not browned. Add the remaining
ingredients. Cover and simmer for 30 minutes, until the sauce thickens,
stirring occasionally. Discard the lemon slices and bay leaf. Brush the
sauce on chicken, ribs, frankfurters, or hamburgers during grilling,
broiling, or baking. Makes 2-1/4 cup.
From: The Tabasco Cookbook.
Source from luhu.jp