The Best Barbecue Sauce
This recipe comes to us courtesy of the Spice of Life Cookbook by Treva Davis (no longer in print).
Submitted by: Treva from Dousman, WI, USA
Yield: Makes 9 Cups
Preparation Instructions:
Grind dehydrated green and red bell peppers in a blender until finely ground.
Add canola oil to a 5 quart Dutch oven and saute onion unti limp. Add garlic and cook 2 minutes. Add remaining ingredients and simmer on low 20-30 minutes until onion is tender and sauce has thickened.
Store in jars in the refrigerator, freeze or can.
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