| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces |
5 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; peeled and slivered |
| 4 |
|
Whole cloves garlic; peeled and halved |
| 1 |
cn |
Peeled plum tomatoes; crushd w/ juice (28 oz.) |
| 1 1/2 |
c |
Ketchup |
| 1 |
c |
Fresh orange juice |
| 6 |
tb |
Fresh lemon juice |
| 6 |
tb |
Red-wine vinegar |
| 1/2 |
c |
Water |
| 1/4 |
c |
Honey |
| 1/4 |
c |
(packed)dark-brown sugar |
| 3 |
tb |
Crystalized ginger; finely chopped |
| 2 |
tb |
Dark molasses |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Tabasco; or more to taste |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Ground coriander |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Salt; or more to taste |
INSTRUCTIONS
NOTE: Inspired by sauce at Sonny Bryan's BARBECUE, as mixed by Charlie
Riddle.
1. Place the oil in a medium-sized heavy pot. Add the onion and cook for 5
to 7 minutes over medium heat until goldern brown. Stir in the garlic
during the last minute. 2. Add all of the remaining ingredients to the pot
and combine well. 3. Bring to a boil, reduce heat to very low and cook,
stirring often, for 45 minutes to an hour, or until the sauce thickens and
has a smooth texture. 4. Remove the onion and garlic with a slotted spoon;
discard. Adjust seasonings to taste. If the sauce is too thick, add a small
amount of water. Cool to room temperature and refrigerate in covered
containers for up to two weeks.
Posted to bbq-digest V5 #745 by wight@odc.net on Dec 6, 1997
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