Servings: 12
Ingredients
2 medium onions
2 teaspoons Worcestershire sauce
2 cloves garlic
1 tablespoon lemon juice
½ cup parsley
1 small cayenne pepper or ½ teaspoon Tobasco sauce
1 ½ teaspoons of salt
1 teaspoon liquid smoke
4 tablespoons olive oil
1 cup pinot grigio wine
1 small can tomato sauce
Preparation
Put first 8 ingredients in a blender and add enough water to blend well. Heat olive oil in Dutch and sauté blended ingredients for 20 minutes over low heat. Add wine and tomato sauce and simmer uncovered for 1 hour over low heat. Season to taste. Makes about 2 cups of sauce.
FYI
If you look at enough Cajun food recipes a group of ingredients keep appearing. Those ingredients were readily available to the poor in Louisiana and eastern Texas during the development years of Cajun foods. These two recipes are my own but were developed using other cook’s ideas and suggestions. The Barbecue sauce is similar to the barbecue sauce in “The Justin Wilson’s Cookbook” first published in 1956.