Filipino BBQ Sauce

Submitted by Jeff Cheffro White

"In Western cooking, teriyaki has become a catchall term for a range of soy-based sauces and marinades, which are often too thick, sticky and sickeningly sweet. This sauce is much thinner but packed with intense flavor. It's made to be used as a marinade, a cooking glaze or a finishing sauce. This sauce has a the classic sweet and savory soy sauce flavor without the heavy syrup you find in manufactured sauces. It can be used on just about anything from burgers, fried rice, ribs, grilled chicken and steaks. You will want to "can" this to preserve it because it makes a 2-quarts of sauce. After the recipe is complete, simply pour into mason jars and use standard canning procedures."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 2 quarts
• Serves: 50

ingredients

• 4 cups soy sauce
• 4 cups brown sugar
• 1⁄2 cup mirin
• 1 (6 ounce) can tomato paste
• 1⁄4 cup cane vinegar
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger paste

directions

1. If you can't find cane vinegar, such as Silver Swan brand or Datu Puti, you can substitute cider vinegar.
2. Combine all ingredients in a nonreactive bowl and whisk until well incorporated.
3. I didn't use any chili or spices in this recipe, because I wanted something I can count on for a base flavor that can be seasoned accordingly when preparing various dishes. Feel free to spice it up if you'd like.
4. Transfer ingredients to a large saucepan over medium heat and simmer for 35 mins or so, stirring constantly.
5. Remove from heat and let cool thoroughly.
6. Transfer sauce into Mason jars with new lids and seal the jars, making sure no sauce is on the rim of the lids.
7. Use proper canning techniques to preserve sauce for up to one-year.