On Wed, 8 Jul 1998 10:57:19 -0500 Terry McJunkin <[log in to unmask]> writes: >>Use more ketchup than honey. If you want to be fancy, add sauteed >>onions and/or worcestshire sauce. > >Worcestershire has vinegar and corn syrup, so be careful if you're >gluten or corn allergic. Most ketchups have corn in them also. I did just pull out a BBQ sauce recipe from the newspaper that starts with tomatoes. I have not tried it yet, but hope to get time soon :-) I also have a good one that I use for Shredded Pork BBQ, but it starts with ketchup. I have seen corn free ketchups. Both have vinegar, but I don't know what the gluten connection is with that for those affected. Cory Schreiber's Barbecue Sauce from Scratch (West Magazine July 5, 1998) 4 tbsp unsalted butter (obviously sub margarine here) 3-4 strips bacon, diced 1 med onion, chopped 1 red pepper, roughly chopped 1 green pepper, roughly chopped 1-2 jalapeno peppers, chopped with seeds 2 garlic cloves, chopped 1 bunch cilantro stems 6 med tomatoes, diced with seeds and juice 1/2 c molases 1/4 c brown sugar 1 c red wine vinegar 6 black peppercorns 1 bay leaf Over med-low heat and in a medium size pot, melt butter. Add bacon and onion together and sute slowly for at least 5 minutes, or until bacon begins to get crispy. Add red, green, and jalapeno peppers and saute / simmer for another 3 minutes. Add garlic and cilantro stems and saute/simmer 5 more minutes. Add tomatoes, molasses and brown sugar and bring to a boil. Reduce heat to a simmer, then add vinegar, peppercorns and bay leaf. Simmer about 1 1/2 hours. Blend until smooth with an imersion blender or in a food processor. Retrun to pot and reduce more if you like. Adjust seasonings with salt, pepper, or more spice if you like. Makre 3 to 3 1/2 cups. _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866]