Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion; chopped |
| 2 cups | Orange juice |
| 4 cups | Catsup |
| ½ cup | Fresh lime juice |
| \N \N | 1/ c cider vinegar |
| ¼ cup | Brown sugar |
| 1 tablespoon | Salt |
| 1 tablespoon | Black pepper |
| 2 tablespoons | Dry mustard |
| 2 tablespoons | Crushed red pepper |
| 2 teaspoons | Garlic powder |
| 1 teaspoon | Chili powder |
| 2 tablespoons | Tabasco |
| 2 tablespoons | Tamarind paste; available at Indian and Asian groceries |
| 2 tablespoons | Honey |
| 2½ \N | Sticks butter |
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