Yield: 6 servings
|4 larges||Onions; chopped|
|3 tablespoons||Vegetable oil; for sauteing|
|1 \N||28 oz can tomato puree|
|3 \N||28 oz cans tomatoes; with juice|
|2½ cup||White vinegar|
|4 tablespoons||Packed dark brown sugar|
|4 tablespoons||Granulated sugar|
|2 tablespoons||Freshly cracked black pepper|
|2 tablespoons||Chili powder|
|1 cup||Orange juice|
|2 tablespoons||Liquid barbecue smoke|
|8 tablespoons||Brown mustard; dijon-style|
|1 teaspoon||Ground cumin|
|1 teaspoon||Chili powder|
|4 tablespoons||Lime juice; about 2 limes|
Recipe by: The Thrill of the Grill by Chris Schlesinger In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours.
(This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
This sauce will keep 2 weeks, covered, in the refrigerator.
Add variation ingredients after the sauce has cooled to room temperature or has been refrigerated.
Posted by: James Kilgore (ASXV66A) - Prodigy Reposted by: Debbie Carlson