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Ingredientes
- 3 tbsp. corn or possibly extra virgin olive oil
- 1 c. diced onions, Texas sweet is best
- 4 garlic cloves, finely chopped
- 1/2 c. diced bell pepper, green, red or possibly yellow
- 1/2 c. diced celery
- 3 c. tomato juice or possibly tomato sauce
- 2 tbsp. tomato paste
- 1/2 c. cider vinegar
- 1 teaspoon crushed dry red pepper
- 2 tbsp. dry mustard
- 2/3 c. brown sugar
- 1 spice bag containing the following
Direcciones
- Saute/fry onions and garlic in warm oil for 2 min or possibly till onions are transparent. Add in bell pepper and celery; saute/fry for 2 min more. Stir in tomato juice, tomato paste, vinegar, crushed red pepper, dry mustard and brown sugar. Stir constantly with a wooden spoon, bring to a rolling boil. Add in the spice bag, place cover ajar and simmer for 45 min at low heat. Stir regularly.
- Take spice bag out, pour sauce into blender. Blend at high speed till smooth.
- Sop on brisket or possibly ribs after cooking or possibly while smoking them. You can keep it in the refrigerator for up to 2 weeks as it makes 1 qt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 656g | |
| Recipe makes 2 servings | |
| Calories 437 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.93g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1340mg | 56% |
| Potassium 1211mg | 35% |
| Total Carbs 102.61g | 27% |
| Dietary Fiber 6.4g | 21% |
| Sugars 88.2g | 59% |
| Protein 6.08g | 10% |
