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Sheila's Backyard Barbecue Sauce

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2 tablespoons Vegetable oil
1 medium onion; peeled and slivered
4 whole cloves of garlic; peeled and halved
1 can peeled plum tomatoes crushed; with juices (28
-- ounces)
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 dark brown sugar; (packed)
3 tablespoons finely chopped crystallized ginger
2 tablespoons dark molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce; or more to taste
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon dry mustard
1 teaspoon salt; or more to taste

1. 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. 2. Add all of the remaining ingredients to the pot and combine well. 3. 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. 4. 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. Yield 5 cups. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 30, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : Taken from Seattle Times - (Parade 1995) by Sheila Lukins. This is my absolute favorite sauce. Many ingredients, but so easy to make. Last forever in the refrigerator. Taste so fresh, coats well. Especially good on grilled chicken.

Yield: 1 serving

Preparation Time: 0:00


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