| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions; chopped |
| 3 |
tb |
Vegetable oil |
| 1 |
cn |
(28 oz) crushed tomatoes |
| 2 |
cn |
(14 oz) tomatoes; with juice |
| 1 |
c |
Apple cider vinegar |
| 4 |
tb |
Dark brown sugar |
| 1 |
tb |
Salt |
| 1 |
tb |
Black pepper |
| 2 |
tb |
Paprika |
| 3 |
tb |
Ground New Mexican red chile |
| 4 |
tb |
Barbados Molasses |
| 1 |
c |
Orange juice |
| 1/2 |
c |
Yellow mustard |
| 1 |
tb |
Tabasco sauce |
INSTRUCTIONS
This is actually my variation of Chris Schlesinger's Basic All American BBQ
Sauce from Thrill of The Grill. It is not a real sweet sauce like a Kansas
City style.
In a large pot, saute the onion in oil until tender.
Add the rest of the ingredients and bring to a boil. Reduce to lowest
possible heat and simmer uncovered for 4 hours.
Puree in a food processor or blender. I use a hand held blender and puree
it right in the pot.
Compliments of Garry's Home Cookin'
http://www.tiac.net/users/garhow/cooking
Recipe by: Garry Howard by way of Chris Schlesinger
Posted to bbq-digest V5 #520 by Kendell, Fred <Fred.Kendell@UNISYS.com> on
Sep 9, 1997
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