4 large Onions, chopped
3 tbsp Vegetable oil, for sauteing
1 28 oz can tomato puree
3 28 oz cans tomatoes, with juice
2 1/2 cup White vinegar
4 tbsp Packed dark brown sugar
4 tbsp Granulated sugar
2 tbsp Salt
2 tbsp Freshly cracked black pepper
2 tbsp Paprika
2 tbsp Chili powder
4 tbsp Molasses
1 cup Orange juice
2 tbsp Liquid Barbecue Smoke.
8 tbsp Brown mustard, Dijon-style
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In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
Will keep 2 weeks, covered, in the refrigerator. Recipe By : The Thrill of the Grill by Chris Schlesinger
Posted to FOODWINE Digest 8 October 96
Date: Tue, 8 Oct 1996 16:43:44 -0400
From: Carey Starzinger - BBQ Mailing List
NOTES : Formatted for you by: Garry Howard - Cambridge, MA g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
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