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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For sop, use caution adding ingredients to hot rendered suet, it can pop and catch fire, so lower temperature and simmer slowly until sugar is melted and lemon and onions are very soft. Cool and use a portion to marinade your chosen meat, reserving the rest to baste. | 2. For sauce, saute onions and lemons slowly in butter until very soft, about 30 minutes. Add to other ingredients and mix well. Simmer slowly for about an hour, stirring often. Use during last 10-15 minutes of grilling as red sauces will burn. | 3. Sauce should be safe for water-bath canning, or freeze leftovers. Ingredients will separate after canning, but will re-combine after mixing and re-heating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	6		sliced	7.685	2.4698	0.2915	0.0795
white onion	6		sliced	384.0	89.664	10.56	0.96
white vinegar	1	pint		21.42	0.0476	0.0	0.0
beef suet	2	cups	rendered	-	-	-	-
worcestershire sauce	1	cup		214.5	53.515	0.0	0.0
brown sugar	1	cup		836.0	215.798	0.264	0.0
catsup	72	ounces		2061.5751	559.2788	21.2281	2.0412
worcestershire sauce	1	cup		214.5	53.515	0.0	0.0
liquid garlic	2	ounces		50.4333	0.0	11.22	0.2833
margarine	4	cups		6488.255999999999	8.1216	8.1216	726.432
brown sugar	1	cup		836.0	215.798	0.264	0.0
lemon	6		sliced	7.685	2.4698	0.2915	0.0795
onion	6		sliced	384.0	89.664	10.56	0.96
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.