Yield – ½ Gallon
1 qt tomato puree
1 pt water
2/3 cup Worcestershire sauce
1/2 cup cider vinegar
1/2 cup vegetable oil
8 oz onion, chopped fine
4 teaspoon garlic, chopped fine
2 oz sugar
1 tablespoon dry mustard
2 tablespoon chili powder
Salt and pepper to taste
Place all ingredients in a heavy saucepan and bring to boil. Reduce heat and simmer about 20 minutes, until slightly reduced and flavors are well blended. Stir occasionally during cooking so the sauce does not scorch on the bottom.
Adjust seasoning to your own personal taste, increasing as needed.
Kathy DuPrez- Culinary & Nutrition Director
Kathy DuPrez has worked in the foodservice industry for over 35 years and has an Associates Degree in Foodservice Management, Culinary Arts from Los Angeles Mission College in California. Kathy came to Back2Basics in Flagstaff in June of 2011, and as the Director of Culinary and Nutrition. Kathy teaches culinary class two days a week and planning menu’s for the clients and preparing meals four days a week. She also oversees operation of the kitchen and keeps an inventory of all food and personal items for the clients. She encourages clients to eat healthy and balanced meals, which is new for many after their previous lifestyles of addiction.
AA degree in Food Service Management, Culinary Arts from the Los Angeles Mission College