- Rind of 1/2 a lemon
- 4 cloves
- 24 whole black peppercorns
- 1 large bay leaf
- 1 pinch rosemary
- 1 pinch thyme
- 1 pinch oregano
- 1 pinch marjoram
- 1 tablespoon [15 mL] corn or olive oil
- 1 cup [250 mL] chopped onion [sweet onion from Texas is the best]
- 4 cloves garlic, really finely chopped
- 1/2 cup [125 mL] sweet green, red or yellow pepper dices, membranes and seeds removed
- 1/2 cup [125 mL] celery dices
- 3 cups [750 mL] tomato juice, or sauce
- 2 tablespoons [30 mL] tomato paste
- 1/2 teaspoon [125 mL] cider vinegar
- 1 teaspoon [5 mL] crushed chiles
- 2 tablespoons [30 mL] dry mustard
- 2/3 cup [160 mL] brown sugar
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- Well tie together lemon rind, cloves, black peppercorns, bay leaf, rosemary, thyme, oregano and marjoram into cotton cheesecloth; set aside.
- Heat corn or olive oil into a large casserole.
- Melt together chopped onion and garlic into hot oil for approximately 2 minutes, until onion is translucent.
- Add sweet pepper and celery dices; brown, stirring, for 2 minutes.
- Mix in tomato juice or tomato sauce, tomato paste, cider vinegar, crushed chiles, dry mustard and brown sugar.
- Stirring using a wooden spoon, bring mixture to a boil.
- Add reserved filled tied cotton cheese to mixture; cover casserole leaving a small opening for vapor to evaporate.
- Leave mixture to simmer over low heat for 45 minutes, stirring regularly.
- Remove cotton cheese containing spices from sauce before pouring it into a blender container.
- At high speed, puree mixture until smooth.
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