09-28-2004, 09:39 PM
1/2 lb Pickling spices
1 ts Whole cloves
1 ea Medium Onion, chopped
2 ea Stalks Celery, chopped
36 oz Ketchup
1/2 c Chili Sauce
1 qt Water
1/2 c Cider vinegar
1 tb Dry mustard
1/2 c Worcestershire Sauce
1/2 c Light Brown Sugar, packed
1/4 tb Garlic, powder
1 tb Salt, to taste
1 tb Tabasco
2 tb Lemon Juice
Tie pickling spices and cloves loosely in cheesecloth bag.
Combine all ingredients in a heavy pot; heat to a boil.
Reduce heat and simmer slowly, about 1 1/2 hours. Remove from heat; cool partially. Remove spice bag. Pour mixture into
blender and blend until smooth. Cover until ready to serve.
[signature]
1 ts Whole cloves
1 ea Medium Onion, chopped
2 ea Stalks Celery, chopped
36 oz Ketchup
1/2 c Chili Sauce
1 qt Water
1/2 c Cider vinegar
1 tb Dry mustard
1/2 c Worcestershire Sauce
1/2 c Light Brown Sugar, packed
1/4 tb Garlic, powder
1 tb Salt, to taste
1 tb Tabasco
2 tb Lemon Juice
Tie pickling spices and cloves loosely in cheesecloth bag.
Combine all ingredients in a heavy pot; heat to a boil.
Reduce heat and simmer slowly, about 1 1/2 hours. Remove from heat; cool partially. Remove spice bag. Pour mixture into
blender and blend until smooth. Cover until ready to serve.
[signature]