A versatile sauce suitable for basting or using at tableside as a dipping sauce.
1/2 cup canola oil
1/2 cup brown sugar
2 cups Spanish onions, diced
2 cups red onions, diced
1 bunch scallions, finely diced
1 head garlic, peeled, finely chopped
6 oranges, peeled, seeded, and chopped (prefer blood oranges)
8 fresh plum tomatoes, peeled and pureed (or a one pound can)
2 cups tomato sauce
1/2 cup Worcestershire sauce (Lea and Perrins preferred)
8 ounces tamarind sauce, like Pickapeppa or Blue Marlin
3 whole lemons, juiced
1/3 cup pepper, mixed freshly ground black and white
1 cup cumin, whole, toasted then ground
1 1/2 teaspoons cayenne pepper
1/3 cup Bandana's Pepper Sauce, Extra Serious preferred OR your choice
2 cups orange juice, fresh squeezed
Heat the oil to smoking and add the brown sugar stirring constantly till it starts to thicken. Still stirring, first add all the onions and garlic.
Now, turning down the heat, add the oranges and tomato puree and simmer for 8 - 12 minutes.
Add the tamarind, Worcestershire, and tomato sauces, also the lemon and orange juices, and reduce by 1/4.
Add the ground black, white, and cayenne pepper and cook for 10 more minutes over low to medium heat.
Now add Bandana's Serious Pepper Sauce of choice.
Use right away or chill and use within 2 weeks.
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