Recipe - Basic All-American Barbecue Sauce

4 lg Onions; chopped
3 tablespoon Vegetable oil; for sauteing
1 28 ounce can tomato puree
3 28 ounce cans tomatoes; with
juice
2 One half cup White vinegar
4 tablespoon Packed dark brown sugar
4 tablespoon Granulated sugar
2 tablespoon Salt
2 tablespoon Freshly cracked black pepper
2 tablespoon Paprika
2 tablespoon Chili powder
4 tablespoon Molasses
1 cup Orange juice
2 tablespoon Liquid Barbecue Smoke.
8 tablespoon Brown mustard; Dijonstyle

In a large, heavybottomed saucepan, saute the onion in the oil over
mediumhigh heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat
and simmer uncovered at the lowest possible heat for 4 hours. (This long
cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of
your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator.
Recipe By : The Thrill of the Grill by Chris Schlesinger

Posted to FOODWINE Digest 8 October 96

Date: Tue, 8 Oct 1996 16:43:44 0400

From: Carey Starzinger BBQ Mailing List

NOTES : Formatted for you by: Garry Howard Cambridge, MA
g.howard@ix.netcom.com

Garry's Home Cookin' Website

http://members.aol.com/garhow/cooking.htm