Yield: 16 Servings
Measure | Ingredient |
---|---|
½ cup | Dark molasses |
2 eaches | Green onions, chopped |
3 tablespoons | Coarse Salt |
3 tablespoons | Mustard Dry |
1 teaspoon | Paprika |
¼ teaspoon | Cayenne |
½ teaspoon | Garlic powder |
6 tablespoons | Tamarind extract |
1 tablespoon | Kitchen Boquet |
1 teaspoon | Pepper, black |
½ teaspoon | Fenugreek (Greek Hay) |
½ teaspoon | Ginger |
½ teaspoon | Cinnamon |
1 teaspoon | Cloves, ground |
½ teaspoon | Cardamom seeds |
¼ teaspoon | Tobasco sauce |
6 ounces | Rhine wine |
2 ounces | Red wine |
1 pint | Vinegar, white |
1 each | Caramel coloring as desired |
Run all non liquid ingredients through a spice blender until they are a fine powder.
Place over low heat with half of vinegar and simmer 1 hour. Add the rest of the vinegar a little at a time. Stir in tobasco, wines, kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from heat.
Pour into crock and let stand covered for 1 week. Strain through cheesecloth six times.
Keeps refrigerated, also freezes very well.
~ - - - - - - - - - - - - - - - - - NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@...
From: Carey Starzinger - BBQ Mailing List Visit Carey's Hot and Spicy Cooking Page
Recipe By : Carey Starzinger - BBQ Mailing List