3/4 cup Water
1 6 oz can tomato paste
1/4 cup White vinegar
1/2 Medium onion, minced
1 tbsp Brown sugar
1 tsp Prepared horseradish
(optional)
1 tsp Ground Allspice
1 tsp Celery salt
1 Clove garlic, minced
1/2 tsp Ground Anise seeds
1/2 tsp Fresh ground black pepper
1/4 tsp Ground cinnamon
1/8 tsp Cayenne
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Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 25 to 30 minutes. Refrigerate the sauce overnight to allow the flavors to mingle and mellow. Use the sauce warm or chilled. It keeps refrigerated, for a couple of weeks.
~ SOURCE: SMOKE AND SPICE
Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin <mmclaughlin@micronet.net> on Sep 01, 1997
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