2 cans (28 ounces each) tomato puree
8 cloves of fresh garlic, pressed
1 medium onion, diced
4 1/2 cups white sugar
2 cups red wine vinegar
5 Tablespoons of Worcestershire sauce
3/4 cup light molasses
4 Tablespoons Tabasco
1/2 teaspoon freshly ground black pepper
1 Tablespoon salt
1/2 cup fresh lemon juice
Combine all ingredients, except the lemon juice in a large pot and bring to a boil. Simmer for 10 minutes, turn off the heat, then add the lemon juice. Use more peppermash or hot sauce to increase the heat, if desired. Store in icebox; it will keep indefinitely.
Adapted from Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart
No comments:
Post a Comment