Avery Island Barbecue Sauce |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-1/2 cups | |||||||||||
| INGREDIENTS: | ||
| 2 tablespoons butter or margarine | 1 cup chopped onion | 1/2 cup chopped celery with leaves |
| 1/4 cup chopped green pepper | 1 tablespoon minced garlic | 2 14-1/2-ounce cans whole tomatoes, drained and corasely chopped |
| 1 6-ounce can tomato paste | 1/3 cup red wine vinegar | 3 tablespoons molasses |
| 2 lemon slices | 2 teaspoons Tabasco pepper sauce | 2 teaspoons dry mustard |
| 1 bay leaf | 1/2 teaspoon ground cloves | 1/2 teaspoon ground allspice |
| 1 | In a large 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. |