Recipe - John Marshs Talliwagger Southern Style Bbq Sauce

1/3 cup Honey
One half cup Molasses
1 Head garlic; broken unpeeled
1 tablespoon Whole cumin seeds
3 tablespoon Whole coriander seeds
1 tablespoon Whole black peppercorns
1 tablespoon Whole white peppercorns
8 small Dried red chiles
2 Bay leaves
3 tablespoon Tomato paste
3 cn (16 Oz) tomatoes
1 qt White vinegar
4 cup Water
One fourth cup Salt

Combine first 9 ingredients in stock pot. Cook on medium heat 30 minutes.
Add paste and tomatoes and cook 15 minutes breaking up the tomatoes. Stir
in vinegar, water and salt. Simmer and reduce to desired consistency
uncovered for 24 hours. Puree in blender. Refrigerate for a day or two to
age.

Recipe by: Kit Anderson kitridge@bigfoot.com

Posted to bbqdigest by PhantomBBQ@aol.com on Aug 26, 1998, converted by
MM_Buster v2.0l.