1 stephen ceideburg
4 lb fresh tomatoes, diced
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 tsp thyme leaves
1 tsp basil leaves
1 cup fresh lemon juice
1 cup cider vinegar
1/2 cup brown sugar
4 tsp paprika
1 tbsp salt
2 tsp cayenne
Directions
Cook the tomatoes with onion, garlic, thyme and basil
in a heavy bottomed saucepan for 25 to 30 minutes.
Rub the mixture through a sieve (if you don't want
pulp).
Add lemon juice, cider vinegar, brown sugar, paprika,
salt and cayenne pepper. Bring to a boil.
Pour the sauce into sterilized 1/2-pint jars. Put on
lids and process in a boiling water bath (212 degrees
F.) for 10 minutes after water reaches boiling point.
Store for future use.
When it's time to use, spoon the sauce into a saucepan
and add 1 tablespoon oil; bring to a boil.
Makes six 1/2-pint jars.
PER TABLESPOON (without added oil): 10 calories, 0 g
protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol,
49 mg sodium, 0 g fiber.
From Vernell Davis, K.C Barbecue.
From an article by Heidi Haughy Cusik in the San
Francisco Chronicle, 6/12/91.
Posted by Stephen Ceideburg
Servings: 12 servings
K C's Homemade Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
We can follow the history of meal recipes far back into history, certainly as far into history as the early Egyptians, and potentially, even further back. In practice though, these, old cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Additionally, he informs us how the cooks of his times made use of a good variety of aromatic flavors, including some familiar names for example basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new culinary ideas led to a torrent in manuscripts on cookery, many of which are now in private cookery archives. For the centuries that followed, the powerful and rich houses competed with each other to lay on the most exotic banquets, and because of this the best chefs and their recipe collections could command a high salary. However, it was during the nineteenth century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 20th century, cook books were in high demand, mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this K C's Homemade Barbecue Sauce recipe.
