Recipe - Barbecue Sauce - All Purpose

1 lg Onion; quartered
3 Cloves garlic; minced
1 md Green Pepper; quartered
1 cn Tomato Sauce (8 Oz.)
1 cup Water
1 cup Apple Cider Vinegar
One half cup Catsup
2 tablespoon Worcestershire sauce
One half Stick Butter Or Margarine
8 ounce Tomato Paste
1 teaspoon Fresh Ground Black Pepper
One fourth teaspoon Cayenne Pepper
1 cup Mushrooms; Coarsely Chopped
Butter For Sauteing
Mushrooms
3 tablespoon Liquid Smoke Flavoring
1 One half tablespoon Caraway Seeds
Three fourths teaspoon Tabasco Sauce
3 tablespoon Brown Sugar
2 One fourth teaspoon Fresh Ground Pepper
1 teaspoon Salt; More If Needed
1 qt Yield

1. In a nonaluminum saucepan melt butter for mushrooms, add mushrooms and
cook until tender about 810 minutes, they should not be completely cooked.

2. Set aside.

3. Using food processor with metal blade: While processor is running, add
garlic cloves one at a time, and keep running until garlic sticks to side
of processor bowl, stop processor.

4. Add quartered onion, and process until pieces are about One fourth inch in
size, remove.

5. Add quartered green pepper, and chop to same size as onions.

6. Put all ingredients in saucepan, except seasonings, mix well. Bring to
boil, and reduce heat.

7. Add seasonings, and simmer 30 minutes or more if desired.

8. Adjust salt

9. During the cooking time you may want to cook covered or uncovered,
depending upon desired thickness of the sauce.

10. Adjust seasoning. Baste meat with sauce while BBQ'ing. This sauce is
great for BBQ'd chicken, spareribs, pork chops, and cut or sliced up pork.

Hint: When adding seasonings add salt first, stop when you can just barely
taste the salt. Now add pepper to taste. Add remaining spices/herbs. Adjust
spices to your taste. Serve additional sauce with the meat. Freeze leftover
sauce, it will keep frozen for months.

Recipe by: In old BBQ book 1961 + MHM

Posted to MasterCook Digest V1 #339 by "Max H. Mitchell"
mmitchfay@worldnet.att.net on Nov 12, 1997