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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | vegetable oil |
| 1 | Onion; halved lengthwise and slivered |
| 4 | cloves garlic halved |
| 28 x ca. 30 g | Italian plum tomatoes; crushed, with juices |
| 1 1/2 Tasse | ketchup |
| 1 Tasse | orange juice fresh |
| 6 Esslöffel | lemon juice fresh |
| 6 Esslöffel | red wine vinegar |
| 1/2 Tasse | water |
| 2 Esslöffel | All-natural liquid smoke; optional |
| 1/4 Tasse | honey |
| 1/4 Tasse | Dark brown sugar; packed |
| 3 Esslöffel | Crystallized ginger; finely chopped |
| 2 Esslöffel | molasses dark |
| 1 Esslöffel | Worcestershire Sauce |
| 1/4 Teelöffel | tabasco sauce |
| 2 Esslöffel | chilli powder |
| 1 Esslöffel | coriander ground |
| 1 Esslöffel | mustard dry |
| 1 Teelöffel | salt |
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1. Heat the oil in a heavy medium-size saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the remaining ingredients and stir well to mix. Bring the mixture to a boil, then reduce the heat to very low and cook, uncovered, stirring often, until the sauce thickens and has a smooth texture, 45 minutes to 1 hour.
3. Remove the onion and garlic with a slotted spoon and discard. Adjust seasonings to taste, and then, if sauce is too thick, add a small amount of water. Cook to blernd seasonings for 2 minutes. Cook to room temperature and refrigerate in covred containers for up to 1 week. Makes about 5 cups
and garlic included and processed until smooth. Much better this way Imho.
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