| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
(16 oz) of canned diced tomatoes |
| 1 |
|
Bottle; (28 oz) of Heinz Ketchup (Add the Worcestershire sauce to clean out the bottle). The bottle can be used to store part of the final product. |
| 1/4 |
c |
Worcestershire sauce |
|
|
One lemon – fresh. Dice fine. This replicates the fine yellow-orange fragments found in great quantity in Nick.s Rib Sauce and adds greatly to it.s unique taste.). Add this lemon; quartered, rind and all , Zest of |
|
|
One orange – meat only – remove seeds. |
| 3 |
tb |
Grape jelly; (or one cup of fresh white seedless grapes diced) |
| 1 |
tb |
Common yellow mustard |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
White pepper |
| 1/2 |
ts |
Black pepper |
| 2 |
ts |
Mexican oregano; (the flavor of Mexican is much different than Mediterranean oregano) |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Red pepper |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Sweet paprika |
| 1/2 |
ts |
Marjoram |
| 1 1/4 |
c |
White vinegar |
| 1 1/2 |
c |
Water |
| 1 |
c |
Dark brown sugar |
| 1 |
c |
White sugar |
| 1/4 |
c |
(4 Tbs) of olive oil |
| 1/4 |
c |
(4 Tbs) margarine |
| 1 |
tb |
Louisiana hot sauce |
INSTRUCTIONS
PART I
PART II
Part I:
KEY: Combine above ingredients and reduce to about one half original volume
~ thick and gooey. This may take about 5 hours. Cover the pan with a
splatter screen or you.ll be sorry. Just before proceeding with Part II,
remove the bulk ingredients (lemon, orange and larger pieces of diced
tomato) by straining through a french fry basket.
PART II: Bring to a boil and reduce to a simmer. Continue cooking to reduce
the sauce to desired consistency. This is actually a dipping sauce and
should be thinner than regular BBQ sauce. Serve very .HOT. on the side for
dipping, or pour generously over ribs, butterfly pork loins or chicken.
NOTE: The butcher at PIO.s watched this being made in the basement of
Nick.s long ago. His memory was not clear but he was sure they used a high
grade ketchup as the base. They filled a large container and slowly reduced
the volume to approximately one half of the original volume. He mentioned
sage and oregano as spices - maybe thyme. He was certain they used brown
sugar. Also - he reported that he knew they buy large volumes of white
vinegar. All the rest above is a SWAG.>>
Posted to bbq-digest by wight@odc.net on Feb 2, 1998
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