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Ingredientes
- 2 Tbsp. Vegetable oil
- 1 x Onion, halved lengthwise and slivered
- 4 x Cloves garlic, halved
- 28 ounce Italian plum tomatoes, crushed, with juices
- 1 1/2 c. Ketchup
- 1 c. Fresh orange juice
- 6 Tbsp. Fresh lemon juice
- 6 Tbsp. Red wine vinegar
- 1/2 c. Water
- 2 Tbsp. All-natural liquid smoke, optional
- 1/4 c. Honey
- 1/4 c. Dark brown sugar, packed
- 3 Tbsp. Crystallized ginger, finely minced
- 2 Tbsp. Dark molasses
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp Tabasco sauce
- 2 Tbsp. Chili pwdr
- 1 Tbsp. Grnd coriander
- 1 Tbsp. Dry mustard
- 1 tsp Salt
Direcciones
- 1. Heat the oil in a heavy medium-size saucepan over medium heat. Add in the onion and cook, stirring occasionally, till golden, 5 min. Add in the garlic and cook for 1 minute more.
- 2. Add in the remaining ingredients and stir well to mix. Bring the mix to a boil, then reduce the heat to very low and cook, uncovered, stirring often, till the sauce thickens and has a smooth texture, 45 min to 1 hour.
- 3. Remove the onion and garlic with a slotted spoon and throw away. Adjust seasonings to taste, and then, if sauce is too thick, add in a small amount of water. Cook to blernd seasonings for 2 min. Cook to room temperature and chill in covred containers for up to 1 week.
- Makes about 5 c.
- NOTES : I skipped direction #3 and put sauce in food processor with onions and garlic included and processed till smooth. MUCH better this way IMHO.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2021g | |
| Calories 1651 | |
| Calories from Fat 309 | 19% |
| Total Fat 35.42g | 44% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6929mg | 289% |
| Potassium 5348mg | 153% |
| Total Carbs 345.69g | 92% |
| Dietary Fiber 22.4g | 75% |
| Sugars 276.92g | 185% |
| Protein 21.42g | 34% |
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