ST. LOUIS BBQ SAUCE

THREE TOMATO SALSA

onions, chopped

cloves garlic, minced

tbs olive oil

cups ketchup

tbs brown sugar

tbs Worcestershire sauce

tbs cider vinegar

tsp prepared horseradish

tbs Italian dressing

tsp liquid smoke

/4 tsp black pepper

tsp Tobasco

2 tbs olive oil

1 red onion, diced

1 cup rotel tomatoes

4 ripe tomatoes, diced

1 pint yellow cherry tomatoes, diced

1 clove garlic, minced

1/4 tsp dried red pepper

1 tsp salt

1/4 tsp pepper

1 tsp basil

Heat olive oil in skillet over medium high heat. Add

onion and garlic, cook 1-2 minutes. Add rotel

tomatoes and simmer 2 minutes. Remove from heat

and add rest of ingredients. Stir to blend well, but do

not heat For cook. Cool and move to medium pot.

Cover and place in cooler about 2 hours before

serving.

Sauté onion and garlic in olive oil in Dutch oven until

soft. Add remaining ingredients and bring to boil.

Reduce heat and simmer about 10 minutes, or until

thickened.

HA CHA SALSA

lb fresh ripe tomatoes

/2 seedless orange, chopped

/2 cups green onion, sliced

tbs parsley flakes

cloves garlic, minced

onion, chopped fine

/4 tsp salt

/4 tsp red pepper

/4 cups jalapenos, chopped

can green chilies, chopped

tsp Tobasco

Core tomatoes, cut in halves crosswise. Squeeze

out juice and seeds into a small pot. Then chop

tomatoes fine and add to pot.

Add rest of

ingredients. Stir well. Cover and chill until ready to

serve.

The Geezer Cookbook

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Dwayne Pritchett