Backyard barbeque sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 Onion; halved lengthwise and slivered
4 Cloves garlic; halved
28 ounces Italian plum tomatoes; crushed, with juices
1½ cup Ketchup
1 cup Fresh orange juice
6 tablespoons Fresh lemon juice
6 tablespoons Red wine vinegar
½ cup Water
2 tablespoons All-natural liquid smoke; optional
¼ cup Honey
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 teaspoon Salt

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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