Yield: 1 Servings
|2 larges||Onions; chopped|
|3 tablespoons||Vegetable oil|
|1 can||(28 oz) crushed tomatoes|
|2 cans||(14 oz) tomatoes; with juice|
|1 cup||Apple cider vinegar|
|4 tablespoons||Dark brown sugar|
|1 tablespoon||Black pepper|
|3 tablespoons||Ground New Mexican red chile|
|4 tablespoons||Barbados Molasses|
|1 cup||Orange juice|
|½ cup||Yellow mustard|
|1 tablespoon||Tabasco sauce|
This is actually my variation of Chris Schlesinger's Basic All American BBQ Sauce from Thrill of The Grill. It is not a real sweet sauce like a Kansas City style.
In a large pot, saute the onion in oil until tender.
Add the rest of the ingredients and bring to a boil. Reduce to lowest possible heat and simmer uncovered for 4 hours.
Puree in a food processor or blender. I use a hand held blender and puree it right in the pot.
Compliments of Garry's Home Cookin'
Recipe by: Garry Howard by way of Chris Schlesinger Posted to bbq-digest V5 #520 by Kendell, Fred <Fred.Kendell@...> on Sep 9, 1997