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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
1 large yellow onion, medium diced
1 1/2 inch slice of slab bacon (to be removed after sauce simmers) *
3 heaping tbsp minced garlic
1/2 cup cider vinegar
5 lb fresh peeled, seeded and chopped tomatoes
1 1/2 tbsp chopped dill pickle
1/2 cup Worcestershire sauce
1/4 cup soy sauce AND brown sugar
1/2 tbsp EACH dry oregano, tarragon and cayenne pepper
1 tsp ground ginger
1 tbsp tamarind paste
Salt and freshly ground black pepper to taste
Heat olive oil in a non-reactive pan until hot and add onions and cook for about eight minutes, stirring constantly. Add slab of bacon and cook bacon and onions for about 10 more minutes, until onions begin to get very dark. Add garlic and stir.
Next add vinegar and reduce until pan is almost dry again. Add tomatoes and cook for about four minutes, then add rest of ingredients and cook for about an hour on low to medium heat, stirring to avoid scorching. Remove bacon and eat or discard. Puree half of mixture and recombine. Cool and store in refrigerator.
This sauce can be used on a variety of meats; it can be thinned out and used as a marinade as well. Makes 1 quart
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MIDWESTERN-STYLE BARBECUE SAUCE
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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
1 large yellow onion, medium diced
1 1/2 inch slice of slab bacon (to be removed after sauce simmers) *
3 heaping tbsp minced garlic
1/2 cup cider vinegar
5 lb fresh peeled, seeded and chopped tomatoes
1 1/2 tbsp chopped dill pickle
1/2 cup Worcestershire sauce
1/4 cup soy sauce AND brown sugar
1/2 tbsp EACH dry oregano, tarragon and cayenne pepper
1 tsp ground ginger
1 tbsp tamarind paste
Salt and freshly ground black pepper to taste
Heat olive oil in a non-reactive pan until hot and add onions and cook for about eight minutes, stirring constantly. Add slab of bacon and cook bacon and onions for about 10 more minutes, until onions begin to get very dark. Add garlic and stir.
Next add vinegar and reduce until pan is almost dry again. Add tomatoes and cook for about four minutes, then add rest of ingredients and cook for about an hour on low to medium heat, stirring to avoid scorching. Remove bacon and eat or discard. Puree half of mixture and recombine. Cool and store in refrigerator.
This sauce can be used on a variety of meats; it can be thinned out and used as a marinade as well. Makes 1 quart
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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