Ingredients:
4 tsp Dry mustard
1/4 Cup Water
4 Pounds Fresh tomatoes, diced
1/2 Cup Onion, chopped
2 Cloves Garlic, chopped
1 Cup Grapefruit juice
2/3 Cup Apple cider vinegar
1/3 Cup Lemon juice
1 Tbsp Salt
4 tsp Paprika
2 tsp Cayenne
2 Tbsp Datil Pepper Sauce or other bottled red-hot sauce, such as Frank's Red Hot Sauce
Combine the mustard with the water. Put it aside. Cook tomatoes, onion and garlic in a 3-quart saucepan or Dutch oven at low heat for around 25 minutes, stirring regularly to prevent burning.
Push the mixture through a
sieve, into the saucepan or the Dutch oven.
Remove the pulp.
Add the mustard-water
combination and the remaining ingredients. Heat to boil over medium-high heat.
Lower flame, cook to the perfect consistency.
Load into three 1-pint
bottles. Always refrigerate. Sauce is going to stay for about 3 weeks. Reheat
with a little butter and brush over meat or poultry during the last periods of
barbecuing, or serve on the side.
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