Uncle Shel's Big Sky Badlands Barbecue Sauce

Recipe Ingredients

1/4 cup	15g / 0.5oz	Sweet onion - minced
1		Garlic - minced
2 tablespoons	30ml	Rice wine vinegar
1/4 tablespoon	3.8ml	Fresh ginger root - minced
2 teaspoons	10ml	Jalapeno pepper seeded --
		Minced
2 tablespoons	30ml	Unreconstituted chipotle
		Pepper - minced
2 tablespoons	30ml	Lime juice
4 tablespoons	60ml	Hot water
15 oz	426g	Tomato puree
1/2 teaspoon	2.5ml	Black pepper corns
1/4 teaspoon	1.3ml	Celery seed
1/4 teaspoon	1.3ml	Toasted cumin seed --
		Ground
1/4 teaspoon	1.3ml	Toasted coriander seed --
		Ground
1/4 teaspoon	1.3ml	Cloves - ground
1/4 teaspoon	1.3ml	Allspice
1/4 teaspoon	1.3ml	Red pepper flakes
1/2 teaspoon	2.5ml	Paprika
2 tablespoons	30ml	Molasses
1 tablespoon	15ml	Liquid smoke

Recipe Instructions

Put the onion, garlic, vinegar, jalapeno, chipotle, lime juice and 4 tablespoons of hot water into small blender jar, cover tightly and let steep for about 10-15 min.

Then puree until fairly smooth and very well mixed. Pour the tomato puree into a 2 quart saucepan and start warming on low. stir the pepper, vinegar mixture into the warming tomato puree (don't let the puree boil or bubble). Stir in the rest of the spices and let sauce simmer on medium-low heat for a few min.

Add the molasses and the liqiud smoke, stir well to mix and after about 2-3 min remove from heat.

Serve immediately as a table sauce.

Source:
Tom Solomon

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