Carabee BBQ Sauce, sweet sour
"We were going to market this one but the packageing cost killed the deal. It's fairly sweet you can cut down on the sugar if you find it so."
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
2 1/2 cups
ingredients
- 5 tablespoons tamarind paste
- 1⁄2 cup molasses, my spicer
- 1⁄2 cup catsup (El-cheapo but not too)
- 1⁄2 cup sugar
- 3⁄4 cup water
- 3⁄4 cup mild oil (Canola)
- 1 tablespoon garlic powder (reg)
- 1⁄3 cup cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon Dijon mustard
- 2 teaspoons cajun seasoning (that's 1 TBS onion powder, 1 TBS cayenne pepper, 1 TBS dried leaf Mexican oregano, 1 TBS dried thyme)
directions
- Mix in a saucepan and simmer 30 minutes Don't boil.
- Zap it smooth an immersion blender or blender.
- Keep overnight to meld.
- --------.
- For Tamarind concintrate, soak a broken up block of Tamarind paste in a cup or so of hot water.
- Shove the resultant goo through a strainer.
- Heave the fiber.
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RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
