TSR Version of Heinz 57 Steak Sauce by Todd Wilbur

• 1 13 cups white vinegar
• 1 cup tomato paste
• 23 cup malt vinegar
• 23 cup sugar
• 12 cup water
• 1 tablespoon prepared yellow mustard
• 2 teaspoons apple juice concentrate
• 1 12 teaspoons salt
• 1 teaspoon vegetable oil
• 1 teaspoon lemon juice
• 12 teaspoon onion powder
• 14 teaspoon garlic powder
• 18 teaspoon turmeric
• 14 cup raisins

1. Make the raisin puree by combining the raisins with the water in a food processor or blender.
2. Blend on high speed for 1 minute or until the puree is smooth.
3. Measure 1/4 cup of this puree into a medium saucepan.
4. Add the remaining ingredients and whisk until smooth.
5. Turn heat up to medium high and bring mixture to a thorough boil.
6. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick.
7. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

white vinegar, tomato paste, malt vinegar, sugar, water, yellow mustard, apple juice concentrate, salt, vegetable oil, lemon juice, onion powder, garlic, turmeric, raisins

Taken from www.food.com/recipe/tsr-version-of-heinz-57-steak-sauce-by-todd-wilbur-19244 (may not work)