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Spicy, Fruity, Tangy Barbecue Sauce

Contributed By: Rene, -- | See all of Rene's recipes
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Active Time:  2 Hours 15 Minutes
Total Time:  2 Hours 15 Minutes
  8 jars
Not a grilling recipe per-se but an interesting sauce to serve with any kind of grilled meat or poultry. I use to keep this sauce in glass jars (recycled jam jars) and use a steamer to make preserves.
2 big sweet onions
4 celery sticks with the leaves
4 ripe plum tomatoes (Roma)
2 ripe red bell peppers
1 apple
1 pear
1 mango
1/2 cup tamarind paste
1/2 cup brown sugar
4 tablespoons peanuts oil
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vinegar
1/2 tablespoon dried thyme
1/3 cup light soy sauce
1 jalapeno chili
1 habanero chili
6 cloves of garlic
1 cup water
4 oz. tomato puree (double concentrated)
Chop the onions and the celery sticks and leaves.

Gently cook them in the oil for 10 minutes.

Dice the bell peppers, the fruits and the chilies (de-seeded) and add them to the cooking onions and celery.

Crush the garlic and add it to the preparation.

Add salt, pepper, thyme and tomatoes.

Pour one cup water and have everything cook slowly for one hour.

Use a food processor or a blender to reduce everything into a puree and filter it through a thin sieve.

Add the tomato puree, the brown sugar, the soy sauce, the tamarind paste, the vinegar and stir well.

Let the sauce slowly cook for another half hour.

Date Added: 05/18/2009
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