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cooking
20
min
Prep Time
0
min
Cook Time
ingredients

  • 2 garlic cloves, chopped fine
  • 2 small onions, chopped fine
  • 1 cup ketchup
  • 1 cup chili sauce
  • 1 cup piccadilly relish
  • 2 cups red wine vinegar
  • 1 bay leaf
  • 1 tsp. freshly ground black pepper
  • 1 tsp. coriander, crushed
  • 1/2 tsp. dried sweet basil
  • 2 tsp. oregano
  • 4 tsp. chili powder
  • 1 tsp. salt
  • 2 cups boiling water
  • 2 chicken bouillon cubes
  • 2 tbsp. prepared Dijon Mustard
  • 1/3 cup fresh lemon juice
  • Source Customer Submission

Details

Put all ingredients into a 4 quart saucepan. Heat to boiling, stirring frequently. Reduce heat to simmering and cook slowly while sitrring frequently, about 40 minutes. Strain sauce through a sieve using a wooden spoon to force most of the pulp through. Baste by using 1 cup of sauce to each 2 pournds of meat. Store leftover sauce in a tightly covered jar. Heat cold leftover sauce when ready to use again.