| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue, Sauce |
64 |
servings |
INGREDIENTS
| 2 |
tb |
Oil; (bacon drippings) |
| 1 |
md |
Onion; slivered |
| 4 |
|
Cloves garlic; chopped |
| 28 |
fl |
Crushed tomatoes |
| 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 |
Liquid smoke flavoring |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Brown sugar; packed |
| 3 |
tb |
Crystallized ginger; finely chopped |
| 2 |
tb |
Dark molasses |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Tobasco |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Coriander; ground |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Salt |
INSTRUCTIONS
Saute onion until golden brown. Add garlic for one minute. Add remaining
ingredients. Bring to boil. Reduce heat and simmer 45 minutes, stirring
frequently.
Posted to bbq-digest by PhantomBBQ@aol.com on Aug 26, 1998, converted by
MM_Buster v2.0l.
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