Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***part 1***
2 cups canned diced tomatoes -- (16 oz)
28 ounces Heinz ketchup
1/4 cup Worcestershire sauce
1 zest of one lemon - fresh. dice fine
add this lemon -- quartered, rind and
-- all
1 orange -- meat only, remove
-- seeds
3 tablespoons grape jelly
1 tablespoon yellow mustard -- French's type
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon black pepper
2 teaspoons Mexican oregano**
1/2 teaspoon sage
1/2 teaspoon ginger
1/2 teaspoon red pepper
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
1/2 teaspoon marjoram
***part 2***
1 1/4 cups white vinegar
1 1/2 cups water
1 cup dark brown sugar
1 cup white sugar
1/4 cup olive oil
1/4 cup margarine
1 tablespoon Louisiana hot sauce |
Preparation:
Part I directions: * Add the Worcestershire sauce to clean out the bottle. ** The flavor of Mexican is much different than Mediterranean oregano.
KEY: Combine Part I ingredients and reduce to about one half original volume -thick and gooey. This may take about 5 hours. Cover the pan with a splatter screen or you'll be sorry.
Just before proceeding with Part II, remove the bulk ingredients (lemon, orange and larger pieces of diced tomato) by straining through a French fry basket. Add Part II ingredients. Bring to a boil and reduce to a simmer.
Continue cooking to reduce the sauce to desired consistency. This is actually a dipping sauce and should be thinner than regular BBQ sauce.
Serve very "HOT" on the side for dipping, or pour generously over ribs, butterfly pork loins or chicken |
