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Author Notes: I grew up with this sauce. Now I freeze this in 1 cup packages and use it for BBQ chicken or pork chops. It is smokey , tart and tomatoey and not super sweet. I think it may be my oldest recipe, from my mom. —LE BEC FIN
Makes: ~5 cups
Prep time: 30 min
Cook time: 30 min
1/4-1/3 cup bacon fat(i bake my bacon at 325-350 degrees, which avoids stove top splatter ) or use canola oil, adding rendered smoked poultry fat and skin of same-to infuse the smoky flavor
1 cup small- chopped onions
1Tablespoon+ 1 teaspoon minced garlic
32 ounces tomato paste
1/3 cup dark brown sugar
1/4 cup worcestershire sauce
1/4 cup yellow "ball park" mustard
1 teaspoon each Kosher salt and freshly ground pepper (hold Salt until the end tasting.)
optional 1/3- 1/2 cup cider vinegar
opt: 1 c. + water if needed for saucey consistency
- Heat bacon fat over medium high heat in heavy 2- 3 quart saucepan. When hot, add onion and garlic and cook 5-8 minutes, til translucent (not brown.)
- Add tomato paste through pepper. Simmer 20 minutes and taste. Add vinegar and/or anything else needed to make it delicious.