2 tbsp Vegetable oil
1 medium Onion, peeled and slivered
4 Whole cloves garlic, peeled - and halved
1 can Peeled plum tomatoes, crushd - w/ juice (28 oz.)
1 1/2 cup Ketchup
1 cup Fresh orange juice
6 tbsp Fresh lemon juice
6 tbsp Red-wine vinegar
1/2 cup Water
1/4 cup Honey
1/4 cup (packed)dark-brown sugar
3 tbsp Crystalized ginger, finely - chopped
2 tbsp Dark molasses
1 tbsp Worcestershire sauce
1/4 tsp Tabasco, or more to taste
2 tbsp Chili powder
1 tbsp Ground coriander
1 tbsp Dry mustard
1 tsp Salt, or more to taste
SEE NOTE
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1. Place the oil in a medium-sized heavy pot. Add the onion and cook for 5 to 7 minutes over medium heat until goldern brown. Stir in the garlic during the last minute.
2. Add all of the remaining ingredients to the pot and combine well.
3. Bring to a boil, reduce heat to very low and cook, stirring often, for 45 minutes to an hour, or until the sauce thickens and has a smooth texture.
4. Remove the onion and garlic with a slotted spoon; discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks. |
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