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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
1 medium onions, peeled and slivered
4 whole clove garlic, peeled and halved
1 (28 oz) can peeled plum tomatoes, crushed in juice
1 1/2 cups ketchup
1 cup orange juice
6 tbsp lemon juice
2 tbsp red-wine vinegar
1/2 cup water
2 tbsp liquid smoke
1/4 cup honey and packed dark brown sugar
3 tbsp finely chopped crystallized ginger
2 tbsp dark molasses
1 tbsp Worcestershire sauce, ground coriander and dry mustard
1/4 tsp hot pepper sauce
2 tbsp chili powder
Heat oil in a saucepan. Add onions and saute for 5 minutes or until they begin to turn golden. Add garlic during the last minute. Add remaining ingredients and combine well. Bring to a boil, reduce heat to low and simmer for 45 minutes to 1 hour, or until the sauce thickens and has a smooth texture. Remove the onion and garlic with a slotted spoon, discard.
Adjust seasonings to taste. If the sauce is too thick, ad a small amount of water. Cool to room temperature and refrigerate in a covered container for up to two weeks.
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*BACKYARD BARBECUE SAUCE*
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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
1 medium onions, peeled and slivered
4 whole clove garlic, peeled and halved
1 (28 oz) can peeled plum tomatoes, crushed in juice
1 1/2 cups ketchup
1 cup orange juice
6 tbsp lemon juice
2 tbsp red-wine vinegar
1/2 cup water
2 tbsp liquid smoke
1/4 cup honey and packed dark brown sugar
3 tbsp finely chopped crystallized ginger
2 tbsp dark molasses
1 tbsp Worcestershire sauce, ground coriander and dry mustard
1/4 tsp hot pepper sauce
2 tbsp chili powder
Heat oil in a saucepan. Add onions and saute for 5 minutes or until they begin to turn golden. Add garlic during the last minute. Add remaining ingredients and combine well. Bring to a boil, reduce heat to low and simmer for 45 minutes to 1 hour, or until the sauce thickens and has a smooth texture. Remove the onion and garlic with a slotted spoon, discard.
Adjust seasonings to taste. If the sauce is too thick, ad a small amount of water. Cool to room temperature and refrigerate in a covered container for up to two weeks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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