- 1 #10 can of catsup
- 1 #10 can of tomato puree
- 1 liter water
- 3 cups white vinegar
- 3 cups molasses
- 36 bay leaves
- 7 habanero peppers cut in half with seeds removed
- 1 1/2 pound dark brown sugar
- 1/2 cup tamarind paste (available at Mexican or Indian specialty stores)
- 5 pounds diced tomatoes
- 1 cup finely chopped garlic (24 whole cloves)
- 3 medium onions diced and caramelized
- 3 teaspoons spiced smoked salt
- 2 teaspoons white pepper
- 1 1/2 teaspoons cayenne pepper
- 3 cups Jack Daniels whiskey
- Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.
Yields 1 1/2 gallons of sauce.
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