Vegetables and Fruit
• 1/2 c each: onions, scallions, bell peppers, carrots, celery (all finely chopped)
• 4 medium size tomatoes, chopped
• 1 medium size green cooking apple, chopped
• 1 garlic clove – minced
• 1/2 cup hot green chili peppers, chopped
• Staples:
• 1 T each: onion powder, garlic powder, spicy dry mustard
• 1 T each: black pepper, ground red chili pepper, celery flakes, parsley flakes, crumbled or powdered bay leaves, rosemary
• 1 t each: ground clove, ground ginger, basil
• 2 T or 3 cubes beef bouillon
Liquids:
• 1 cup (8 oz.) Pure hickory liquid smoke
• 1 cup vinegar
• 1/2 cup each: lemon juice, lime juice (seeded)
• 1/4 c salt-free prepared mustard
• 3 c water
Blender puree all vegetables and fruit together, rinsing blender contents with the 3 cups water into a quart pot on high heat (include water). Add staple and liquid ingredients. Stir thoroughly and bring to boil. Reduce heat to medium. Boil gently uncovered for 30 minutes, stirring every few minutes, and covered for another 30 minutes, stirring frequently, for a total cooking time of 1 hour. Sauce should have thickened a little by then. Cook longer if needed. Remove sauce from heat until ready to use or store in refrigerator. Yields 1 ½ to 2 quarts.