Start with 1/8 cup light brown sugar, 1/2 cup ketchup, 1 Tbs. mild molasses, 3/8 cup distilled white vinegar, 1/2 medium onion, chopped, 1/2 Tbs. chili powder, 1/2 Tbs. paprika, 1/2 tsp. salt, 1 tsp. ground black pepper, 14 oz. can whole tomatoes, and 2 large garlic cloves, minced.
Heat two tablespoons of oil and add chopped onion and minced garlic. Cook until tender.
Putting the canned tomatoes aside, whisk the ingredients together and pour into the saucepan. Add the tomatoes with the juice in the can. Optionally, you can add 1/8 cup orange juice (or my favorite, pineapple juice) at this point. Stir over high heat until ingredients are integrated and begins to boil.
Reduce heat to low and allow to simmer uncovered. Simmer for two or more hours (stirring occassionally) until the sauce thickens to the desired level.
Although, the onions and tomatoes have probably disintegrated into the sauce, let the sauce cool a bit and pour into a bar blender for a quick puree.This final barbecue sauce is rich and flavorful. I find that it start out with a sharp tangy flavor from the tomatoes followed by sweet molasses and punctuated with chili pepper spices at the end. Adding liquid smoke and other flavorings (or removing the spices) will tailor the sauce to your tastes.
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| 2 Tbs. oil | cook until tender | combine and bring to boil | simmer until reduced | puree |
| 2 large garlic cloves, minced | ||||
| 1/2 medium onion, chopped | ||||
| 1/2 cup ketchup | whisk | |||
| 3/8 cup distilled white vinegar | ||||
| 1/8 cup light brown sugar | ||||
| 1 Tbs. mild molasses | ||||
| 1/2 Tbs. chili powder | ||||
| 1/2 Tbs. paprika | ||||
| 1/2 tsp. salt | ||||
| 1 tsp. ground black pepper | ||||
| 14 oz. can whole tomatoes |
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Never leave home without it.
units is a GNU program which can perform about a hillion jillion different unit conversions (sadly, though, it doesn't do temperatures).
One should note, though, that standard units are better than French for cooking: scaling recipes is normally much simpler, and the units lend themselves to experimentation much more easily.
You have: tempC(20)
You want: tempF
68
easy, isn't it :)
I used stewed 'Cajun Style' tomatoes (go w/ whats in the pantry... I hate going to the store) instead of whole tomatoes, and I think it added some nice flavor.
Anyways... this bbq sauce on the 'Faux BBQ Ribs'... whats ridiculously good.
Absolutely amazing. Simple and delicious... I honestly don't think I'll ever buy BBQ sauce again.
also the old standard worchester sauce.. works miracles .
roberT
Question: How long do you all fathom this would keep for in a lided container in the fridge?
I'd guess that the sauce will hold up in the refrigerator for about two weeks (unless you poured it in canning jars or vacuum sealed it)
MSG that ketchup makers hide in the ingredient called "natural flavors"
This puzzled me as I believe there are people who are allergic to MSG so hiding it like this would be unsafe (and possibly illegal). So I did a search and came up with the following from the Heinz site:
Is there any hidden MSG in Heinz Products?
Any of our products that contain Monosodium Glutamate, or MSG, would clearly state this ingredient on the label. There is no hidden MSG in Heinz products.
And the following from the Hunts site:
Q: Is there any MSG in Hunt's Tomato Products?
A: Hunt's products do not contain any added monosodium glutamate. [The answer goes on to mention a particular spaghetti sauce they make which is an exception]
So I'd say the whole "ketchup contains MSG" thing is an urban myth.
BTW, MSG is not a toxic or dangerous chemical as many people believe. THere is a very small percentage of people that are allergic or sensitive to MSG. MSG is the partially deprontonated form of glutamic acid, an amino acid found in relatively large amounts in our bodies. I believe the label statement "no MSG" makes people think MSG must be dangerous.
Back to the increasingly delicious sauce.
http://www.rense.com/general52/msg.htm
Check the labels, practically everything packaged has some form of MSG (hydrolized protein, maltodextrin, seasonings, etc.)
on the MSG is tricking our brains... so does salt...
--Yeah
For more discussion regarding msg and other flavor enhancing goodies, check out maltodextrin blues in the general food discussion forum.
I love to eat.
36 ounces in a kilo
2.) Definately try other vinegars. I have used white wine vinegar and apple cider vinegar in this, and it makes a big difference in the flavor.
3.) Try using tomato paste instead of ketchup, or organic ketchup. (Even Heinz offers organic ketchup now.) If you use tomato paste, you'll need to add a little more vinegar. You'd also want to add more brown sugar, or even better, up the molasses!
Anonymous: MSG is only fine if you are not sensitive/allergic to it, and almost all people are sensitive to MSG when given a high enough dose (ie, one restaurant visit). Don't underestimate a good excitotoxin when you see one.
Yes, there are natural glutamic acids which are protein-bound, which our bodies deal with naturally and well. Breast milk, cow's milk, and tomato juice are great examples.
Then there are the processed, free glutamic acids, which trick the tongue, damage brain cells, and cause cravings and addictions. These can come from rice, corn, and more. This is the nefarious MonoSodiumGlutamate, aka autolyzed yeast extract, aka maltodextrin, aka natural flavorings, aka anything undisclosed on an ingredient label...
There is a significant distinction.
Just FYI.
Anonymous: thanks for the website. See more at Thor's forum.
Keep on cookin'!
I added a few things to suit my personal taste.
I doubled the recipe and added/changed the following:
-3/4 cup vinegar (use red wine or apple cider vinegar if you like tangy)
-2 tbs honey
-1/2 red 1/2 white onion
-2 tbs cayeene peppeer instead of paprika
-1 tbs Liquid Smoke
-3/4 tbs worchester sauce
With this varition, the BBQ sauce is a little sweeter with a a hotter bite to it. I don't reduce it that much (1 to 1 & 1/2 hours) and use it as my chicken wing sauce.
Chicken Wings -
Deep fry 5 lbs wings (can use normal pot filled with vegetable oil if you don't have a deep frier) remove when golden brown.
Place cooked wings in a crock pot on medium for 2-3 hrs (or as long as it takes to get everyone over for the football game) and add non-reduced BBQ sauce in pot.
For those that are health conscience, grill the wings for 5-10 minutes then bake at 350 for about 30 minutes or until crispy. Still great and lower fat!
GREAT SAUCE! Many thanks....added a small amount of liquid smoke and lime juice...really, really good!
A google search lead me to your site. ;-)
The flavors from their sauce that made it so distinctive were, habanero, bourbon, and citrus.
I doubled your recipe and added one finely minced habanero chile, about 1/2-cup of Kentucky bourbon (don't worry, the booze mostly evaporated in the reduction phase), the zest of an orange (and a squeeze of the juice). I also added the dash of (opt.) liquid smoke.
I served it with Grilled Chicken and garnished it with some freshly chopped cilantro. It was AMAZING!
I'll be checking out more of your recipes. Thanks!
thanks
I also enjoy the spirited discussion. Regarding MSG, both my sister and I have noticed strange after-effects when we consume foods that have additional MSG. I stay away from it as an additive to foods and prefer for myself to go with totally 'from scratch' ingredients.
I understand the growing concerns about processed foods and I choose to use as many unprocessed, natural and organically grown foods as possible within my budgetary limitations. That's a choice everyone makes for themselves every day, whether it is in relation to food, or smoking, or sun exposure or any of the 'dangers' in this modern world.
Peace
And, sorry guys, but I have to say this: Americans who come here and complain about the international units for weights and measurements, well, you know: GET A LIFE! In case you hadn't noticed, you're the odd ones out in the world, so don't expect everyone to convert the units for you. If you haven't entered the new millennium, but are stuck back in the 1930's or something, then deal with it!
Massive congrats go to those American who post their recipes using international measurements!
BTW - "Frank" - the recipe was in American untis, guessing that the other posts were trying to convert to metric. Gimme a break.
I didn't have any paprika so I substituted cayenne.
Added:
3 shakes of Worcestershire sauce.
1/4 (-ish) cup of honey.
1/4 cup bourbon.
1/2 tsp ground Bhut Jolokia chili (aka Ghost Chili)
VERY nice heat, sweet and spicy.
I'll probably try cutting the quantity of both next time to 75% of that in the recipe and add a splash of worcesershire sauce.
Also, make sure to puree it well, any tomato chunks in there kind of spoil the flavour when eating.
A tip for the Australians who try this. I found out that Chilli powder in America is different and less hot than Chilli powder in Australia which is straight pure Chilli powder. In all fairness I also added hot paprika instead of standard paprika so there's two factors raising the hotness level already. Next time (pretty soon so I have a milder Sauce) I'm going to just go with 1 teaspoon of chilli powder instead of 1 tablespoon and if I want it spicier I can tweak it. Too wasy to smooth out with the stick blender after it cooled and it was just the perfect thickness. Will be a great sauce to add to bolognese and other dishes for delicious flavour and some kick.
Try this site : https://www.easyunitconverter.com/weight-converter
volumes are extremely easy to convert,
several thousands of sites that will do that.
where it gets sticky is converting volumes (like cups - used in US and others) to weight - used in most other countries....