Recipe: Barbecue Sauce
Barbecue Sauce
from Creole Flavors by Kevin Graham, Artisan 1996, $25
1/4 cup vegetable shortening or bacon grease
2 small yellow onions, peeled and minced
8 cloves garlic, peeled and minced
2 cups tomato puree
1/2 cup Steen’s pure cane syrup or blackstrap molasses
1/2 cup apple cider vinegar
1/4 cup Ground Mustard Seeds
2 bay leaves
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Heat oil in a large, heavy saucepan over medium-high heat. Add the onions and
garlic to the pan and saute until tender, about 2 minutes. Add the tomato
puree and cook until the pureee begins to turn brown, about 5 minutes,
stirring constantly.
Add the remaining ingredients and bring to a boil over high heat. Reduce the
heat to a simmer and cook gently for 1 hour, stirring from time to time.
Meanwhile, sterilize three 1-pint jars and their lids and leave in the hot
water.
When ready, remove the sauce from the heat and allow to cool slightly before
using. Or bottle in the sterilized jars and adjust the caps. Refrigerate for
later use.
