|2 tablespoons||Vegetable oil|
|1||Onion; halved lengthwise and slivered|
|4||Cloves garlic; halved|
|28 ounces||Italian plum tomatoes; crushed, with juices|
|1 cup||Fresh orange juice|
|6 tablespoons||Fresh lemon juice|
|6 tablespoons||Red wine vinegar|
|2 tablespoons||All-natural liquid smoke; optional|
|¼ cup||Dark brown sugar; packed|
|3 tablespoons||Crystallized ginger; finely chopped|
|2 tablespoons||Dark molasses|
|1 tablespoon||Worcestershire sauce|
|¼ teaspoon||Tabasco sauce|
|2 tablespoons||Chili powder|
|1 tablespoon||Ground coriander|
|1 tablespoon||Dry mustard|
1. Heat the oil in a heavy medium-size saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the remaining ingredients and stir well to mix. Bring the mixture to a boil, then reduce the heat to very low and cook, uncovered, stirring often, until the sauce thickens and has a smooth texture, 45 minutes to 1 hour.
3. Remove the onion and garlic with a slotted spoon and discard. Adjust seasonings to taste, and then, if sauce is too thick, add a small amount of water. Cook to blernd seasonings for 2 minutes. Cook to room temperature and refrigerate in covred containers for up to 1 week. Makes about 5 cups NOTES : I skipped direction #3 and put sauce in food processor with onions and garlic included and processed until smooth. MUCH better this way IMHO.
Recipe by: Sheila Lukins USA Cookbook Posted to TNT Recipes Digest by Karen <SilkyKitty@...> on Apr 30, 1998
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