Sauerkraut Salad

• 1 c. sugar
• 1 tsp. salt
• 1/4 c. water
• 1/4 c. oil
• 1/2 c. vinegar
• 1 chopped green pepper
• 1 medium onion, cut in rings (thin)
• 1 c. chopped celery
• 2 c. sauerkraut (pkg., not canned)
• pimento (optional)
• 4 to 6 chunks mesquite wood
• 4 lb. tomatoes, cored
• 1 medium (1/4 lb.) green or red pepper, halved and seeded
• 2 Serrano peppers, halved and seeded (optional)
• 1 medium (1/2 lb.) red onion, sliced 1/2-inch thick
• 1/3 c. corn oil
• 1/4 c. brown sugar
• 1 lemon, sliced and seeded
• 3 cloves garlic
• 3 Tbsp. English dry mustard
• 1/4 c. cider vinegar
• 2 Tbsp. Worcestershire sauce
• 3/4 tsp. salt
• 2 Tbsp. flour

1. Preheat grill to high.
2. Soak mesquite for 1 hour in water to cover.
3. Drain and place in an aluminum pan.
4. Place pan on hot coals in a covered grill.
5. Place tomatoes, peppers and onions in aluminum or metal pans placed on a rack in the grill.
6. Close grill cover and smoke for 20 minutes.
7. Remove from grill and cool.
8. Peel onions.
9. Put tomatoes, peppers and onions in a large saucepan. Add remaining ingredients and simmer over medium heat for 45 minutes, stirring occasionally.
10. Remove from heat.
11. Baste on your favorite meat, fish or poultry.
12. Makes 1 1/2 quarts.

sugar, salt, water, oil, vinegar, green pepper, onion, celery, sauerkraut, pimento, mesquite wood, tomatoes, green, serrano peppers, red onion, corn oil, brown sugar, lemon, garlic, mustard, cider vinegar, worcestershire sauce, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170544 (may not work)