| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Sauces, And, Miscellaneo |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; halved lengthwise and slivered |
| 4 |
|
Cloves garlic; halved |
| 28 |
oz |
Italian plum tomatoes; crushed, with juices |
| 1 1/2 |
c |
Ketchup |
| 1 |
c |
Fresh orange juice |
| 6 |
tb |
Fresh lemon juice |
| 6 |
tb |
Red wine vinegar |
| 1/2 |
c |
Water |
| 2 |
tb |
All-natural liquid smoke; optional |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Dark brown sugar; packed |
| 3 |
tb |
Crystallized ginger; finely chopped |
| 2 |
tb |
Dark molasses |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Tabasco sauce |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Ground coriander |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Heat the oil in a heavy medium-size saucepan over medium heat. Add the
onion and cook, stirring occasionally, until golden brown, 5 minutes. Add
the garlic and cook for 1 minute more.
2. Add the remaining ingredients and stir well to mix. Bring the mixture to
a boil, then reduce the heat to very low and cook, uncovered, stirring
often, until the sauce thickens and has a smooth texture, 45 minutes to 1
hour.
3. Remove the onion and garlic with a slotted spoon and discard. Adjust
seasonings to taste, and then, if sauce is too thick, add a small amount of
water. Cook to blernd seasonings for 2 minutes. Cook to room temperature
and refrigerate in covred containers for up to 1 week. Makes about 5 cups
NOTES : I skipped direction #3 and put sauce in food processor with onions
and garlic included and processed until smooth. MUCH better this way IMHO.
Recipe by: Sheila Lukins USA Cookbook
Posted to TNT Recipes Digest by Karen <SilkyKitty@prodigy.net> on Apr 30,
1998
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