Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1 \N | Onion; halved lengthwise and slivered |
4 \N | 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