Main Ingredients:

3 tbsp. corn or olive oil
1 c. diced onions, Texas sweet is best
4 garlic cloves, finely minced
1/2 c. diced bell pepper, green, red
or yellow
1/2 c. diced celery
3 c. tomato juice or tomato sauce
2 tbsp. tomato paste
1/2 c. cider vinegar
1 tsp. crushed dried red pepper
2 tbsp. dry mustard
2/3 c. brown sugar
1 spice bag containing the following

Rind of 1/2 lemon
4 whole cloves
24 whole black peppercorns
1 lg. bay leaf
Pinch of whole rosemary
Pinch of thyme
Pinch of oregano
Pinch of marjoram, tied in cheesecloth

Cooking Preparation of the Recipe:

Saute onions and garlic in hot oil for 2 minutes or until onions are transparent. Add bell pepper and celery; saute for 2 minutes 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 the spice bag, place cover ajar and simmer for 45 minutes at low heat. Stir regularly. Take spice bag out, pour sauce into blender. Blend at high speed until smooth. Sop on brisket or ribs after cooking or while smoking them. You can keep it in the refrigerator for up to 2 weeks as it makes 1 quart.

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