Orange And Herb Barbecue Sauce Recipe
Ingredients
| 1 fresh hot chili, stemmed, seeded and chopped | ||
| Garlic | 1 Clove (5gm), chopped | |
| Dry mustard | 1 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Orange juice | 2 Tablespoon | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| Oil | 2 Tablespoon | |
| 8 medium-sized tomatoes, peeled, seeded and chopped or 3 cups [3/4 liter] tomato puree made from drained, canned tomatoes | ||
Directions
Using a mortar and pestle, pound the chili, garlic, mustard, basil, oregano and salt to a paste.
Stir in the orange juice, vinegar and honey.
Press this seasoning mixture through a strainer into a bowl and set it aside.
In a large saucepan over medium heat, cook the chopped onion in the oil until it is soft but not brown.
Stir in the tomatoes and then the seasoning mixture.
Increase the heat to bring the sauce to a boil, then reduce the heat enough so the sauce gently simmers.
Stirring occasionally, cook the sauce, uncovered, for 30 to 40 minutes or until it thickens and is reduced to half of its original volume.
Taste the sauce and correct the seasoning.
Stir in the orange juice, vinegar and honey.
Press this seasoning mixture through a strainer into a bowl and set it aside.
In a large saucepan over medium heat, cook the chopped onion in the oil until it is soft but not brown.
Stir in the tomatoes and then the seasoning mixture.
Increase the heat to bring the sauce to a boil, then reduce the heat enough so the sauce gently simmers.
Stirring occasionally, cook the sauce, uncovered, for 30 to 40 minutes or until it thickens and is reduced to half of its original volume.
Taste the sauce and correct the seasoning.
Chef
