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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Corn oil

  2. 1 1/2 cups 93g / 3 1/3oz Finely-chopped red onion

  3. 3 cups 711ml Chopped canned tomatoes with juice

  4. 2 tablespoons 30ml Cider vinegar

  5. 1 1/2 teaspoons 7 1/2ml Kosher salt

  6. 3/4 teaspoon 3.8ml Freshly-ground black pepper

  7. 1/4 teaspoon 1 1/3ml Dried thyme

  8. 1/8 teaspoon 0.6ml Ground cumin

  9. 1 1/2 tablespoons 22ml Hungarian sweet paprika

  10. 1 teaspoon 5ml Pure chile powder (not a blend)

  11. 1/2 teaspoon 2 1/2ml Dried oregano

  12. 1 1/2 tablespoons 22ml Worcestershire sauce

  13. 1/4 cup 59ml Dark molasses

  14. 1/2 cup 118ml Orange juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in saucepan and saute onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Puree sauce in a blender or food processor. This recipe yields 4 cups. Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.

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