|2 cups||Orange juice|
|½ cup||Fresh lime juice|
|1/ c cider vinegar|
|¼ cup||Brown sugar|
|1 tablespoon||Black pepper|
|2 tablespoons||Dry mustard|
|2 tablespoons||Crushed red pepper|
|2 teaspoons||Garlic powder|
|1 teaspoon||Chili powder|
|2 tablespoons||Tamarind paste; available at Indian and Asian groceries|
Add the onion and ½ cup of the juice to a blender and puree until smooth.
Transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.
The preceding recipes were found at: starfishcons@...
Posted to bbq-digest by Jeff Lipsitt Cable on Apr 23, 1998
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