Carolina Barbecue Sauce
Ready In: 3 hrs 20 mins
Yields: 12 Cups
Ingredients
- 1⁄2 cup honey
- 1⁄3 cup molasses
- 1 head garlic, broken into unpeeled cloves
- 2 tablespoons whole cumin seeds
- 3 tablespoons whole coriander seeds
- 1 tablespoon whole black peppercorn
- 8 small dried chilies
- 2 bay leaves
- 3 tablespoons tomato paste
- 3 (16 ounce) cans whole canned tomatoes, with juice
- 1 quart distilled white vinegar
- 4 cups water
- 1⁄4 cup salt
Directions
- Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot.
- Over medium-low heat, cook for 30 min., stirring occasionally.
- The Garlic will darken, and the mixture will be very thick and fragrant.
- Add the tomato paste and tomatoes and cook for 15 min., sitrring frequently to break up tomatoes.
- Stir in the vinegar, water, and salt.
- The sauce should be thin. Simmer the sauce, uncovvered, for at least 2 hours and as long as 4 hours, stirring occasionally.
- Set aside half the sauce (or more, if neccesary) for marinating the pork.
- Let the remaining sauce cool; fish out any large pieces of garlic peel.
- Puree the sauce in a blender or food processor; some spices will still remain whole.
- The sauce should be rather watery and look similar to a brothy tomato soup.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off