|½ cup||Canola oil|
|½ cup||Brown sugar|
|2 cups||Spanish onions; diced|
|2 cups||Red onions; diced|
|1||Bunch scallions; finely diced|
|1||Head garlic; peeled, finely chopped|
|6||Oranges; peeled, seeded, and chopped (prefer blood oranges)|
|8||Fresh Plum tomatoes; peeled and pureed -or-|
|1 can||(1-lb) Plum tomatoes|
|2 cups||Tomato sauce|
|½ cup||Worcestershire sauce; Lea and Perrin preferred|
|8 ounces||Tamarind sauce; like Pickapeppa or Blue Marlin|
|3||Whole lemons; juiced|
|⅓ cup||Mixed freshly ground black and white pepper|
|1 cup||Cumin; whole, toasted then ground|
|1½ teaspoon||Cayenne pepper|
|⅓ cup||Bandana's Pepper Sauce; XXtra Serious prefered or your choice|
|2 cups||Orange juice; fresh squeezed|
bandanan@... is Ted Dames owner/sauce maker/resident bon vivant at Bandana's Serious Pepper Products located in sub-tropical s.e. PA. Source: A. PEPPERHEAD
A versatile sauce suitable for basting or using at tableside as a dippin' sauce.
Heat the oil to smoking and add the brown sugar stirring constantly till it starts to thicken. Still stirring, first add all the onions and garlic.
Now, turning down the heat, add the oranges and tomato puree and simmer for 8 - 12 min. Add the tamarind,Worcestershire, and tomato sauces,also the lemon and orange juices,and reduce by ¼. Add the ground black, white, and cayenne pepper and cook for 10 more minutes over low to medium heat. Now add Bandana's Serious Pepper Sauce of choice. Use right away or chill and use within 2 weeks. ENJOY !
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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