| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
c |
CIDER VINEGAR |
| 1 |
c |
WATER |
| 3 |
|
RIPE BANANAS; PEELED AND CHOPPED |
| 1/2 |
c |
MINCED ONIONS |
| 1/3 |
c |
RAISINS; (DARK OR GOLDEN) |
| 1/3 |
c |
MOLASSES |
| 1/3 |
c |
TOMATO PASTE |
| 1/4 |
c |
HONEY |
| 1/4 |
c |
DARK RUM |
| 1 |
tb |
MINCED GARLIC |
| 1 |
|
JALAPENO PEPPER; SEEDED AND MINCED |
| 1 |
ts |
SALT |
| 1/2 |
ts |
GROUND CINNAMON |
| 1/2 |
ts |
RED PEPPER FLAKES |
| 1/4 |
ts |
GROUND RED PEPPER |
| 1/8 |
ts |
GROUND NUTMEG |
| 1/8 |
ts |
GROUND CLOVES |
INSTRUCTIONS
MAKES ABOUT 5 CUPS
IN A LARGE SAUCEPAN COMBINE ALL INGREDIENTS OVER MEDIUM HEAT. BRING
TO A BOIL. REDUCE HEAT TO LOW, AND SIMMER UNCOVERED, FOR 20 TO 30
MINUTES, STIRRING FREQUENTLY OR UNTIL SYRUPY. TRANSFER MIXTURE TO A
BLENDER OR FOOD PROCESSOR FITTED WITH A STEEL BLADE; PUREE UNTIL
SMOOTH. REFRIGERATE UNUSED SAUCE UP TO 2 WEEKS.
USES: AS A TABLE SAUCE FOR DIPPING GRILLED SHRIMP, TOPPING HAMBURGERS
OR MOST ANY MEAT, CHICKEN OR SEAFOOD.
Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted
by MM_Buster v2.0l.
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