November 9, 2010


1 green bell pepper, seeded and chopped
1 1/2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon dry mustard powder
3 tablespoons brown sugar
3 cups catsup
1/2 teaspoon red pepper flakes
1/2 teaspoon whole cloves
1/4 cup Worcestershire sauce
1/2 cup cider, wine or malt vinegar
4 tablespoon molasses (or honey)
2 chipotle peppers, chopped

Saute pepper, onion and garlic on medium heat until onions are translucent, adding garlic and red pepper flakes after onions start to cook. Do not allow garlic to brown.Place the whole cloves in the center of a (new prewashed) square of cheesecloth, wrap up and tie tightly with a cotton string. Alternately, put cloves inside a tea ball if you have one.

Add this to saucepan when adding the catsup. This will make it easier to remove the cloves when done.
Stir in remaining ingredients; bring to a boil, then immediately reduce heat to a low simmer. Simmer 15-20 minutes. Remove the packet of cloves. Adjust seasonings to taste when cool.
Ladle cooled sauce into a clean jar.

Store in refrigerator for up to 2-3 weeks, or process in a pressure canner 15 minutes for longer storage.
Makes about 1 quart, but recipe may be doubled.
You can add a few drops of liquid hickory smoke if a smoky barbecue flavor is desired.

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