This
barbecue sauce has it all from orange juice to mustard. I suggest you make this one in large batches so can you have it on hand. You can omit the liquid smoke if you want to.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, peeled and slivered
- 4 whole cloves of garlic, peeled and halved
- 1 can (28 ounces) peeled plum tomatoes
- 1 1/2 cups ketchup
- 1 cup fresh orange juice
- 6 tablespoons fresh lemon juice
- 6 tablespoons red wine vinegar
- 1/2 cup water
- 2 tablespoons all natural liquid smoke
- 1/4 cup (packed) dark brown sugar
- 3 tablespoons finely chopped crystallized ginger
- 2 tablespoons dark molasses
- 1 tablespoons Worcestershire sauce
- 1/4 teaspoon Tabasco sauce, or more to taste
- 2 tablespoons chili powder
- 1 tablespoons ground coriander
- 1 tablespoons dry mustard
- 1 teaspoon salt, or more to taste
Preparation:
Place the oil in a medium-size heavy pot. Add the onion and cook 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute. Add all of the remaining ingredients to the pot and combine well. Bring to a boil, reduce heat to very low and cook, stirring often for 45 minutes to an hour or until the sauce thickens and has a smooth texture. Remove the onion and garlic with a slotted spoon, discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.
