Servings 4 | Prep Time 10 minutes | Cook Time 10

Ingredients

• 1-2 tsp oil
• 1 c minced red bell pepper (about 1 large pepper)
• 1 c minced green pepper (about 1 large pepper)
• 1 28oz can crushed tomatoes
• 1 - 1 1/2 c sugar or substitute*
• 1 c white vinegar
• 1/4-1/2 c Better Batter Original flour
• 2 Tbsp dried chives or dried minced onion flakes
• 2 tsp paprika
• 2 tsp salt 1/2 tsp allspice
• 1/8 tsp cloves
• 1/4 tsp crushed red pepper
• 1/4 tsp black pepper
• 1 bay leaf (If cooking immediately)
• 2lb browned ground beef OR cooked lentils OR browned vegan beef substitute

Instructions

If you are canning this or freezing it for later, please scroll down to see what adjustments need to be made to ingredients and methods FIRST!! There are differences for the sauce depending on what you want to do with it. Just making it for dinner now? Carry on...

 

In a skillet or small pot, heat the oil over medium high heat.

 

Add the minced peppers and saute until just softened - a minute or so.

 

Whisking. In a separate bowl, whisk the crushed tomatoes, sugar or sugar sub, white vinegar, half of the Better Batter flour (1/4c), chives or onion flakes, paprika, salt, allspice, cloves, crushed red pepper, and black pepper.

 

Pour into the peppers in the saucepan and add the bay leaf.

 

Heat the sauce on high heat until the sugar/sub dissolves and the mixture comes to a boil, whisking constantly, about 1-3 minutes. Immediately reduce the heat to medium and cook for 5 minutes, stirring about once every minute or two.

 

Remove bayleaf, taste, and adjust seasonings if desired.

 

Check the consistency. In general, the consistency should be similar to ketchup or bbq sauce. Some people like it even thicker. If you find the sauce is too thin for your liking, whisk more flour or starch into a small amount of water and stir into the sauce.

 

Bring back to a boil and boil for 1 minute. If using immediately, stir into cooked beef/lentils/vegan sub and serve on rolls or hamburger buns.

 

To Store

Fridge: Store tightly covered for up to a week. Heat before using.

 

Freezer: You may freeze this in an airtight container for up to 5 months (I suggest no longer than 3 for best taste). Thaw and heat before using.

 

Water Bath Canning: Multiply the recipe by the number of units you want (each recipe makes 2 pints). Cook as directed EXCEPT omit the flour. Ladle the hot sauce in sterilized pint jars, leaving half an inch of headroom. and seal properly - this should take about 20 minutes for pints. Remove and allow to cool for 24 hours before moving. Whisk in flour before heating.

 

Pressure Canning: Multiply the recipe by the number of units you want (each recipe makes 2 quarts). Cook as directed AND add the browned ground. Ladle the hot cooked mixture into sterilized quart jars, leaving 1 inch of headroom, and seal properly. Can at 10lb pressure for 90 minutes. Allow to cool completely for 24 hours before moving - make sure to test seal!