Texas Sauce
Excellent for beef, pork or chicken, this sauce is better the day after it is made. Store in
refrigerator.
1/2 cup butter 1 cup finely chopped onion 1 cup finely chopped celery 2 tsp. minced garlic 1 cup
canned tomato puree
2/2 cup cider vinegar
3/2 cup firmly packed dark brown sugar 1 cup chicken or beef broth
4/4 cup Worcestershire sauce 2 bay leaves 2 tsp. freshly ground black pepper 2 tsp. cayenne pepper 1
tsp. ground cumin 2 tsp. chili powder Salt, to taste
In large non-aluminum saucepan, melt butter over medium-low and saute onion, celery and garlic until
soft (about 10 minutes). Add tomato puree, vinegar, brown sugar, broth, Worcestershire sauce, bay
leaves, pepper, cayenne pepper, cumin, chili powder and salt. Simmer for about 30 minutes, stirring
frequently so that sauce doesn't burn. Let sauce rest at least 1 hour to allow flavors to blend.
Yields 4 cups.
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