Sweet And Hot Barbeque Sauce
Email This Recipe Print Recipe Print All Recipes Contributed by Eileen Goltz

Ingredients 3 cups onions, chopped 1/2 cup honey 2 tablespoons minced garlic 2 tablespoons lemon juice 1 cup sweet red bell pepper, chopped 1 tablespoon salt 1/2 cup parsley, dried 3 tablespoon soy sauce 1 cup dry white wine 3 tablespoon rice wine or apple vinegar 1 tablespoon liquid smoke 2 cup ketchup 1/2 tablespoon hot sauce

Instructions

Place all ingredients in a large sauce pan. Bring the mixture to a boil.  Reduce the heat and cook, covered, on low heat for 2 hours. Cool and then refrigerate. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer. 

Special InstructionsINSPECTION For Fresh Parley:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Serving Size

Makes 1 1/2 quarts.

Notes

Please note that the recipe calls for Dried Parsley. We recommend that you do not substitute the dried parsley with fresh parsley, because it tends to be infested with insects and is difficult to check. If you do, however, substitiute Fresh Parsley, please read the "special instructions" section listed below.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .