J.T. Radney's Lower Alabama Barbecue Sauce
1 stalk celery
1 large onion
3 medium green bell peppers
6 lemons, seeded
2 gallons catsup
1/2 gallon mustard
1 cup wine
1-1/2 cups Worcestershire sauce
salt and pepper to taste
Combine celery, onion, green peppers, and lemons in food processor and blend until smooth. Combine catsup, mustard, wine, and Worcestershire sauce in a bowl. Add processed mixture; mix well. Season with salt and pepper. May substitute cider vinegar for wine if preferred.
Yield: 100 servings.
1 stalk celery
1 large onion
3 medium green bell peppers
6 lemons, seeded
2 gallons catsup
1/2 gallon mustard
1 cup wine
1-1/2 cups Worcestershire sauce
salt and pepper to taste
Combine celery, onion, green peppers, and lemons in food processor and blend until smooth. Combine catsup, mustard, wine, and Worcestershire sauce in a bowl. Add processed mixture; mix well. Season with salt and pepper. May substitute cider vinegar for wine if preferred.
Yield: 100 servings.
