- 3 tablespoons [45 mL] corn or olive oil
- 1 cup [250 mL] diced onions [Texas sweet are best]
- 4 cloves garlic, finely minced
- 1/2 cup [125 mL] bell green, red or yellow pepper dices
- 1/2 cup [125 mL] celery dices
- 3 cups [750 mL] tomato juice or tomato sauce
- 2 tablespoons [30 mL] tomato paste
- 1/2 cup [125 mL] cider vinegar
- 1 teaspoon [5 mL] crushed red pepper flakes
- 2 tablespoons [30 mL] dry mustard
- 2/3 cup [160 mL] brown sugar
- 1 spice bag*
Spices
- Rind of 1/2 lemon
- 4 whole cloves
- 24 whole black peppercorns
- 1 large bay leaf
- Pinch of whole rosemary
- Pinch of thyme
- Pinch of oregano
- Pinch of marjoram
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- *Tie together all spices into a cheesecloth; set spice bag aside.
- Into a casserole, heat corn or olive oil until hot.
- Saute together onion dices and minced garlic into hot oil for approximately 2 minutes, until onions are translucent.
- Add bell pepper and celery dices; saute for 2 minutes more.
- Stir in tomato juice or tomato sauce, tomato paste, cider vinegar, crushed red pepper flakes, dry mustard and brown sugar.
- Stirring constantly using a wooden spoon, bring mixture to a rolling boil.
- Add the spice bag, place cover ajar and leave sauce to simmer for 45 minutes over low heat, stirring regularly.
- Remove spice bag from sauce.
- Pour sauce into a blender; blend at high speed until smooth.
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