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Prep time
30 minutes
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Cook time
30 minutes
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Makes
~5 cups
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. —LeBec Fin
Ingredients
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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
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1 cup small- chopped onions
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1Tablespoon+ 1 teaspoon minced garlic
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32 ounces tomato paste
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1/3 cup dark brown sugar
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1/4 cup worcestershire sauce
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1/4 cup yellow "ball park" mustard
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1 teaspoon each Kosher salt and freshly ground pepper (hold Salt until the end tasting.)
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optional 1/3- 1/2 cup cider vinegar
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opt: 1 c. + water if needed for saucey consistency
Directions
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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.)
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Add tomato paste through pepper. Simmer 20 minutes and taste. Add vinegar and/or anything else needed to make it delicious.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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