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Title: Basic All American Barbecue Sauce
Categories: Bbq Ethnic Meat Sauce Vegetable
Yield: 1 Servings

4lgOnions; chopped
3tbVegetable oil; for sauteing
1 28 oz can tomato puree
3 28 oz cans tomatoes; with
1 Ju
2 1/2cWhite vinegar
4tbPacked dark brown sugar
4tbGranulated sugar
2tbSalt
2tbFreshly cracked black
1 Pepper
2tbPaprika
2tbChili powder
4tbMolasses
1cOrange juice
2tbLiquid barbecue smoke
8tbBrown mustard; dijon-style
1tsGround cumin
1tsChili powder
4tbLime juice; about 2 limes
10 Cilantro

Recipe by: The Thrill of the Grill by Chris Schlesinger 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.

This sauce will keep 2 weeks, covered, in the refrigerator.

Add variation ingredients after the sauce has cooled to room temperature or has been refrigerated.

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