| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/4 |
c |
Sweet onions — diced |
| 1 |
tb |
Garlic — minced |
| 1 |
tb |
Fresh hot chili pepper — |
|
|
Minced |
| 1/2 |
ts |
Fersh ginger — minced |
| 1 |
tb |
CalTex Chili powder |
| 1/2 |
ts |
Toasted cardamom — ground |
| 1/8 |
ts |
Celery seed |
| 15 |
oz |
Tomato puree |
| 1 1/2 |
tb |
Vinegar |
| 1/3 |
c |
Molasses |
| 1 |
tb |
Liquid Barbecue SmokeAE |
| 1/2 |
c |
Orange juice |
INSTRUCTIONS
Saute the onions and garlic over medium-low heat for about 5 min. being
careful not to burn butter. Add the fresh chili pepper and the ginger, and
saute for about 2-3 more min. Then add the CalTex Chili powder and the
cardamom, and continue to cook 2-3 min. Remember keep the heat low so
nothing burns. Add the celery seed and tomato sauce, increase the heat
until the sauce almost boils, reduce the heat to medium and stir in the
vinegar and the molasses. Stir untilheated through, add the liquid smoke
and remove sauce from heat. Let sauce steep for awhile and after about 4-5
min. add the orange juice. Pour everything into a blender until till you
reach the desire smoothness. Serve hot asw a table sauce. This is not for
basting , except during the last few min. of cooking. serve hot.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“How about a private meeting with God? Pray!”