3 tb Bacon fat
1 Onion,peeled/chopped
1 Garlic clove,peeled/minced
1/2 c Green pepper,chopped
1 cn Tomatoes,canned (16 oz)
2 tb Tomato paste
1 c Water
4 tb Brown sugar
2 ts Mustard,dry
1 Lemon,quarterd
1/4 c Vinegar
1 ts Salt
3 ds Red pepper sauce
1. Heat bacon fat in a large heavy pot over low heat;
saute onion, garlic, and green pepper until limp. Add
remaining ingredients, blend well, bring to simmering,
then lower heat and cook slowly until thick. Remove
and discard lemon quarters. This sauce keeps well in
the refrigerator, and Sybil often doubles the recipe
to have on hand to use whenever a barbecue recipe is
called for. Heat well before using. Baste over meat
during last 15 minutes of cooking, and, if desired,
spoon over cooked meat before serving.
2. Excellent for chicken, spareribs, pork chops,
hamburgers, hot dogs, steaks and kabobs - just about
any barbecued meat.
