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Basic All-American Barbecue Sauce bbq, sauces 4 large onions -- chopped 3 tablespoon vegetable oil -- for 1 sauteing 1 28 oz can tomato puree 3 28 oz cans tomatoes -- with 1 juice 2 1/2 cup white vinegar 4 tablespoon packed dark brown sugar 4 tablespoon granulated sugar 2 tablespoon salt 2 tablespoon freshly cracked black 1 pepper 2 tablespoon paprika 2 tablespoon chili powder 4 tablespoon molasses 1 cup orange juice 2 tablespoon liquid barbecue smoke 8 tablespoon brown mustard -- 1 dijon-style Here is the recipe for a barbecue sauce I made this weekend. It is outstanding. As the recipe goes, it isn't hot. I added some Tabasco to spice it up. You could also add some red chile flakes. I is a very delicious barbecue sauce though. 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 Pedro haworth_pedro@prc.com phaworth@gmu.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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