Spanish Sauce or Salsa Eapanola BBQ Dutch Oven Recipe
2 Tablespoons Olive Oil
1 Large Onion, chopped
2 to 3 Cloves Garlic, finely chopped
1 Rib Celery, chopped
1 Bell Pepper, chopped
1/2 Jalapeno Pepper, finely chopped (optional)
3 – 4 Sprigs Parsley, chopped
1 Bay Leaf
1/4 Teaspoon Thyme
1/4 Teaspoon Oregano
6 – 8 Fresh Tomatoes, peeled and coarsely chopped (skins slip off easily if immersed in boiling water for 1 minute) or use 1 large can solid-pack tomatoes, coarsely chopped
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Heat oil in a 12″ cast iron skillet. Saute onion, garlic, and celery until soft; do not allow to brown. Add peppers, parsley, bay leaf, thyme and oregano; cook a few minutes. Stir in tomatoes and simmer slowly for about 10 minutes. Add the salt and pepper. Simmer 15 – 20 minutes longer. Remove bay leaf before serving. This keeps well refrigerated.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and Matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don’t forget the Food!!!
Spanish Sauce or Salsa Eapanola BBQ Dutch Oven Recipe
