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- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 5 roma tomatoes, peeled, chopped
- 2 tbsp. worcestershire sauce
- 3 tbsp. red wine vinegar
- 2 tsp. salt
- 1 tsp. chili powder
- 1 tsp. dry mustard
- 1/2 cup molasses
- pepper to taste
Start by melting 2 tablespoons of butter in a medium sauce pan. Then add the onion and garlic and sauté until tender. Next, stir in the tomatoes, 2 tablespoons of Worcestershire sauce, 3 tablespoons of red wine vinegar, 1 teaspoon of chili powder, 1 teaspoon of dry mustard and 2 teaspoons of salt. Bring this mixture to a boil then reduce the heat and simmer the sauce, uncovered, for 20 minutes, stirring occasionally.
The last step is to stir in 1/2 cup of molasses and a little black pepper. Simmer, uncovered, an additional 10 minutes.
You’ll notice that the sauce is a little chunky; you can leave it like this or puree it in a food processor. Pureeing it makes it a little thicker, especially after it’s been refrigerated.
This recipe makes 1 pint, but can easily be doubled or tripled. And it’s best to make the night before and store in the fridge; the flavors will blend together and the sauce will get thicker.