John marsh's talliwagger southern style bbq sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Honey |
| ½ | cup | Molasses |
| 1 | Head garlic; broken unpeeled | |
| 1 | tablespoon | Whole cumin seeds |
| 3 | tablespoons | Whole coriander seeds |
| 1 | tablespoon | Whole black peppercorns |
| 1 | tablespoon | Whole white peppercorns |
| 8 | smalls | Dried red chiles |
| 2 | Bay leaves | |
| 3 | tablespoons | Tomato paste |
| 3 | cans | (16 Oz) tomatoes |
| 1 | quart | White vinegar |
| 4 | cups | Water |
| ¼ | cup | Salt |
Directions
Combine first 9 ingredients in stock pot. Cook on medium heat 30 minutes.
Add paste and tomatoes and cook 15 minutes breaking up the tomatoes. Stir in vinegar, water and salt. Simmer and reduce to desired consistency uncovered for 2-4 hours. Puree in blender. Refrigerate for a day or two to age.
Recipe by: Kit Anderson <kitridge@...> Posted to bbq-digest by PhantomBBQ@... on Aug 26, 1998, converted by MM_Buster v2.0l.