3 T Bacon fat
1 Onion,peeled/chopped
1 Garlic clove,peeled/minced
1/2 c Green pepper,chopped
1 cn Tomatoes,canned (16 oz)
2 T Tomato paste
1 c Water
4 T Brown sugar
2 t Mustard,dry
1 Lemon,quarterd
1/4 c Vinegar
1 t Salt
3 ds Red pepper sauce
1. Heat bacon fat in a large heavy pot over low heat; saute onion, garlic,
and green pepper until limp. Add remaining ingredients, blend well, bring to simmering, then lower heat and cook slowly until thick. Remove and discard lemon quarters. This sauce keeps well in the refrigerator, and Sybil often doubles the recipe to have on hand to use whenever a barbecue recipe is called for. Heat well before using. Baste over meat during last 15 minutes of cooking, and, if desired, spoon over cooked meat before
serving. 2. Excellent for chicken, spareribs, pork chops, hamburgers, hot dogs,
steaks and kabobs – just about any barbecued meat.