Saute the onions and garlic over medium-low heat for about 5 min. being careful not to burn butter. Add the fresh chili pepper and the ginger, and saute for about 2-3 more min. Then add the CalTex Chili powder and the cardamom, and continue to cook 2-3 min. Remember keep the heat low so nothing burns. Add the celery seed and tomato sauce, increase the heat until the sauce almost boils, reduce the heat to medium and stir in the vinegar and the molasses. Stir untilheated through, add the liquid smoke and remove sauce from heat. Let sauce steep for awhile and after about 4-5 min. add the orange juice. Pour everything into a blender until till you reach the desire smoothness. Serve hot asw a table sauce. This is not for basting , except during the last few min. of cooking. serve hot.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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