Recipe By: Smoke & Spice
Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Preparation Time: 0:30
Ingredients:
1 cup White vinegar
3/4 cup Prepared yellow mustard
1/2 medium Onion — minced
1/3 cup Water
1/4 cup Tomato puree
1 tablespoon Paprika
6 Garlic cloves — minced
1 1/2 teaspoons Salt
1/2 teaspoon Cayenne
1/2 teaspoon Fresh-ground black pepper
Directions:
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Yield: About 2 cups.
Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.
NOTE: In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures.