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1 onion, chopped
2 cups orange juice
4 cups catsup
1/2 cup fresh lime juice
1/4 cup cider vinegar
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons Tabasco
2 tablespoons tamarind paste, available at
Indian and Asian groceries
2 tablespoons honey
2 1/2 sticks butter
Add the onion and 1/2 cup of the juice to a
blender and puree until smooth.
Transfer to a medium size saucepan. Add
the remaining ingredients to the saucepan
and bring to a boil. Simmer for 25 to 30
minutes. Set aside to cool.
Sauce keeps two weeks in fridge.
2 dried habaneros peppers
2 chile de arbol peppers
2 poblano peppers
2 chipotle peppers
2 ancho peppers
1 small can tomato paste
1/3 cup apple cider vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1 3/4 cups water
2 tablespoons chipotle sauce
salt and pepper to taste
Place dried peppers in small sauce pan with 1
cup water. Saut‚ on low until water had reduced
to about 1/4 cup. Remove peppers and place on
baking sheet in 250F oven until completely
dried. Grind in spice mill and add 1 Tsp. back to
pepper reduction along with all other ingredients
and remaining 1 cup water. Simmer on low for 20
min (or until the "bite" from the vinegar is gone).
Add salt and black pepper to taste. Refrigerate
overnight and correct flavors.
Mild. If You Love BBQ
Sauce This E-Cookbooks
Is For You.
cost = 1.99
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