Recipe#977

Servings: YIELD: 100 Portions (6 1/4 Quarts)
Portions: 1/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 qt. vinegar
6 3/4 cups (3 lb 14 oz or 2-No. 2 1/2 cn) tomato paste, canned
2 qt. water
3 1/2 cups (1 lb. 8 oz) sugar, granulated
1/2 cup (5 oz) salt
1 1/2 cups (14 oz) mustard, prepared
1 tbsp. pepper, cayenne
1 1/2 cups (12 oz) onions, dry, finely chopped
3 cups (1 lb) celery, fresh, finely chopped
1 1/2 tbsp. cloves, ground
1 1/2 tbsp. allspice, ground
6 tbsp. (1 1/2 oz) chili powder
6 tbsp. flavoring, smoke (optional)

INSTRUCTIONS

Combine all ingredients. Bring to a boil; reduce heat and simmer 40 minutes or until sauce is blended.

NOTE: 1. This sauce may be used to baste meat or chicken during cooking.