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John Marsh's Talliwagger Southern Style BBQ Sauce

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1/3 cup honey
1/2 cup molasses
1 head garlic; broken unpeeled
1 tablespoon whole cumin seeds
3 tablespoons whole coriander seeds
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
8 small dried red chilies
2 bay leaves
3 tablespoons tomato paste
3 16 Oz Cans tomatoes
1 quart white vinegar
4 cups water
1/4 cup salt

Combine first 9 ingredients in stock pot. Cook on medium heat 30 minutes. Add paste and tomatoes and cook 15 minutes breaking up the tomatoes. Stir in vinegar, water and salt. Simmer and reduce to desired consistency uncovered for 2-4 hours. Puree in blender. Refrigerate for a day or two to age. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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