Backyard barbeque sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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