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Dehydrator Barbecue Sauce


Number of Servings: 8

1 cup Onions, dehydrated
1 cup Ketchup
1/4 cup Sweet peppers, dehydrated
2 tablespoon Louisiana hot sauce
1/4 cup Parsley, dried
1 tablespoon Salt
1/2 cup Honey
1/2 tsp Mint, dried
1 tablespoon Lemon juice
1 cup Dry white wine
3 tablespoon Lea & Perrins
3 tablespoon Vinegar
1 tablespoon Liquid smoke
1 cup Water

Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. Use a food dehydrator to preserve vegetables when they are in season, then store them and use them when you need them.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.