Ingredients:
- 2
teaspoon
dry mustard
- 2
lemon slices
- 3
tablespoon
molasses
- 1/3
cup red wine vinager
- 1-6
ounce
can tomato paste
- 2
cans tomatoes drained and chopped
- 1
tablespoon
minced fresh garlic
- 1/4
cup
green bell pepper, diced
- 1/2
cup
diced celery with leaves
- 1
cup
chopped onion
- 2
tablespoon
buter
- 1
bay leaf
- 1/2
teaspoon
ground cloves
- 1/2
teaspoon
ground allspice
- 2
teaspoon
Tabasco Habenaro Sauce
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Directions:
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In a large heavy non- aluminum sauce pan, melt butter over medium heat. add onions, celery, bell pepper, and garlic.. Saute 6-7 minutes stirring frequently until tender. Stir in remaining ingredients and bring to a boil over high heat. Reduce to low, cover and simmer 30 minutes, stirring occasionally,
until sauce is thickened. Remove from heat. Remove an discard lemon slices and bay leaf. Process in a food processor or blender until smooth.
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