Prep 20 mins
Cook 1 hr 40 mins
I was responsible for this recipe in class. It is not the typical BBQ sauce, but is out of this world. The list of ingredients may be long, but it is well worth it!! The will yield 1 qt of sauce, enough for 3-4 slabs of ribs or 4-6 chickens. It can also be canned. Just follow the instructions for canning high acid foods. This is also a mild sauce, but you may add 1/4 tsp. of cayenne pepper (or to taste) for a hotter sauce. The chiles used in this recipe are the large dried MILD red chiles called California or New Mexico chiles.
- 2 tablespoons oil
- 1 large onion, minced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 lbs tomatoes, roughly chopped or
- 1 (25 ounce) can crushed tomatoes
- 1 teaspoon dried oregano, crumbled
- 4 dried red chilies, seeded and torn into pieces (California or New Mexico)
- 1 cup cider vinegar
- 1⁄4 cup honey
- 2 tablespoons soy sauce
- 3 cardamom seeds
- 5 cloves
- 1 teaspoon coriander seed
- 1⁄2 teaspoon fennel seed
- 1 (1 inch) cinnamon stick
- 1 tablespoon mustard seeds
- Heat the oil in a large saucepan over medium high heat.
- Add the onion, garlic and ginger.
- Saute until the onion is translucent, about 5 minute.
- Add the tomatoes, oregano, chile pieces, vinegar, honey, and soy sauce.
- Stir to combine and lower the heat to medium low.
- Grind the whole spices (cardamom, cloves, fennel, cinnamon stick, and mustard seeds) in a spice grinder or for a workout in a mortar.
- Add the spices to the sauce.
- Simmer, stirring frequently to prevent sticking, until the sauce is thick and tasty, up to 2 hours.
- Strain sauce or put through a fine disk of a food mill.
- Use immediately or refrigerate for short term use. Can also be canned.