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Recipe by: gidolf
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See below ingredients and instructions of the recipe
1 c White vinegar 6 ea Garlic cloves, minced
3/4 c Prepared yellow mustard 1 1/2 t Salt
1/2 md Onion, minced 1/2 t Cayenne
1/3 c Water 1/2 t Fresh ground black pepper
1/4 c Tomato puree Makes 2 cups
1 T Paprika
Mix the ingredients in a saucepan and bring the liquid to a simmer.
Reduce the heat to low and cook until the onions are tender and the
mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled.
It keeps, refrigerated, for a couple of weeks. Variation. Add a Tbsp.
or two of mayonnaise or brown sugar for a different level of tang.
From: Smoke Spice Shared By: Pat Stockett
Submitted By PAT STOCKETT On 01-21-95
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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