Lesley Pew
Lynn, MA
Barbecue Sauce
Ingredients:
1 Spanish onion, diced
1 tablespoon vegetable oil
7 oz tomato puree
20 ounces canned tomatoes with juice
5 ounces white vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon granulated sugar
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1 1/2 teaspoon chili powder
1 tablespoon molasses
4 tablespoon orange juice
1 1/2 tablespoon liquid smoke
2 tablespoon mustard
Directions:
In a heavy saucepan, saute; the onions over medium heat until golden brown. Add the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered on very low heat. Puree when sauce has thickened, about 2 hours. Keep warm in hot water bath at 150 degrees F., covered with plastic wrap. Makes 1 quart.
