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Ingredientes
- 1 3/4 c. ketchup
- 1 1/2 c. orange juice
- 3/4 c. raisins
- 1/4 c. brown sugar - (firmly packed)
- 1/4 c. Worcestershire
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. chopped peeled fresh ginger
- 2 Tbsp. chopped garlic
- 1 Tbsp. onion pwdr
- 1 Tbsp. tamarind concentrate (see comments)
- 2 tsp Asian red chili sauce (such as Sriracha)
Direcciones
- In a 3- to 4-qt pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion pwdr, tamarind, and Asian red chili sauce.
- Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, till sauce is thick, glossy, and dark brown, about 2 hrs.
- In a blender or possibly with a handheld blender, pulse till almost smooth. If sauce is too thick, thin with a little more orange juice. Let cold; serve or possibly refrigerateairtight up to 1 month.
- This recipe yields about 3 c..
- Comments: This twist on the classic A-1 sauce comes from executive chef Joni Fay Hill at Balboa Restaurant & Lounge, who notes which it is much tangier than the usual steak sauce. Look for tamarind concentrate in Indian markets and specialty food stores; if you can't find it, substitute 1 tsp. molasses and 1 Tbsp. lime juice.
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1158g | |
| Calories 1290 | |
| Calories from Fat 25 | 2% |
| Total Fat 2.93g | 4% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7260mg | 303% |
| Potassium 4184mg | 120% |
| Total Carbs 325.0g | 87% |
| Dietary Fiber 7.8g | 26% |
| Sugars 263.91g | 176% |
| Protein 17.75g | 28% |
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