1 tbsp olive oil
1 each large onion
1 each large green pepper, cored
2 tsp garlic powder
1 cup catsup
1 cup chili sauce
1/4 cup brown sugar
1 tbsp soy sauce
1 tbsp cider vinegar
1 1/2 tsp dry mustard
1 tsp worcestershire sauce
1/4 tsp red cayenne pepper
Directions
IN A 2 QUART SAUCE PAN, OVER MEDIUM HEAT, HEAT OIL, ADD IN ONION,
GREEN PEPPER, AND GARLIC. COOK FOR 5 MINUTES. STIR OCCASIONALLY UNTIL
VEGETABLES ARE TENDER. ADD REMAINING INGREDIENTS. INCREASE HEAT TO
HIGH. BRING MIXTURE TO A BOIL. REDUCE HEAT TO LOW AND SIMMER, COVERED
FOR 10 MINUTES UNTIL FLAVORS ARE BLENDED. COOL SAUCE THEN LADLE INTO
A 1 PINT JAR. COVER TIGHTLY AND STORE FOR UP TO 2 WEEKS.
Servings: 8 servings
Best In The West Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Written recipes as a concept can be traced far back into history, in fact as far back as pharonic Egypt, and potentially, even further back. Interesting though that is, these, early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Much later, in Roman times a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times used a wide range of herbs, including some familiar names like basil, rue and parsley. Continuing our culinary historical journey, we find some interesting books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that is served today, but rather descriptions of the types of food enjoyed by the rich people of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like basil and coriander. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cookery, the majority of which are now in academic collections. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Best In The West Barbecue Sauce recipe.
