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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
1/3 cup each honey and molasses
1 heat garlic, broken into cloves, peeled
2 tbsp whole cumin seeds
3 tbsp whole coriander seeds
1 tbsp whole black peppercorns
8 small dried chilies
2 bay leaves
3 tbsp tomato paste
3 (16 oz) cans whole peeled tomatoes with juice
1 quart distilled white vinegar
4 cups water
1/4 cup salt
(This recipe produces a marinade, a mop for basting pork and a sauce. It should have a sharp edge. If it is too sweet, add more vinegar.)
Combine the first 8 ingredients in a large stock pot over medium-low heat. Cook for 30 minutes, stirring occasionally. (The garlic will darken, and the mixture will be very thick and fragrant.)
Add the tomato paste and tomatoes and cook for 15 minutes, stirring frequently to break up tomatoes. Stir in the remaining ingredients and simmer, uncovered, 2-4 hours.
Set aside half the sauce for marinating pork. Let remaining sauce cool. Puree the sauce in a blender. Some of the pieces may remain whole or chunky. (It should be rather watery and look similar to a browthy tomato sauce.) Serve sauce on the side. Makes about 12 cups.
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CAROLINA BBQ SAUCE for Pork
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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
1/3 cup each honey and molasses
1 heat garlic, broken into cloves, peeled
2 tbsp whole cumin seeds
3 tbsp whole coriander seeds
1 tbsp whole black peppercorns
8 small dried chilies
2 bay leaves
3 tbsp tomato paste
3 (16 oz) cans whole peeled tomatoes with juice
1 quart distilled white vinegar
4 cups water
1/4 cup salt
(This recipe produces a marinade, a mop for basting pork and a sauce. It should have a sharp edge. If it is too sweet, add more vinegar.)
Combine the first 8 ingredients in a large stock pot over medium-low heat. Cook for 30 minutes, stirring occasionally. (The garlic will darken, and the mixture will be very thick and fragrant.)
Add the tomato paste and tomatoes and cook for 15 minutes, stirring frequently to break up tomatoes. Stir in the remaining ingredients and simmer, uncovered, 2-4 hours.
Set aside half the sauce for marinating pork. Let remaining sauce cool. Puree the sauce in a blender. Some of the pieces may remain whole or chunky. (It should be rather watery and look similar to a browthy tomato sauce.) Serve sauce on the side. Makes about 12 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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