By: Armychef
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Ingredients
Serves Tool
Serves To:USMetric| 1/2 | Teaspoon(t) | cayenne pepper, ground | |
| 1 | Tablespoon(T) | hungarian paprika | |
| 1 | Tablespoon(T) | mild new mexico red chile powder | |
| 1 | Teaspoon(t) | mexican oregano | |
| 1 | Tablespoon(T) | black pepper, freshly ground | |
| 1 | Tablespoon(T) | salt | |
| 2 | Tablespoon(T) | dark brown sugar | |
| 2 | Tablespoon(T) | sugar | |
| 1 | Clove(clv) | garlic, minced | |
| 1 | Tablespoon(T) | liquid smoke | |
| 2 | Tablespoon(T) | molasses | |
| 1/4 | Cup(c) | dijon mustard | |
| 1/2 | Cup(c) | orange juice, freshly squeezed | |
| 1 1/4 | Cup(c) | white vinegar | |
| 1 | Ounce(oz) | tomato sauce | |
| 4 | Ounce(oz) | tomatoes, crushed | |
| 2 | white onions, chopped | ||
| 1/2 | Tablespoon(T) | safflower oil |
Preparation
In a stock pot, brown the onions in the oil. Add all ingredients and bring to a full boil. Reduce heat to low and lightly simmer for at least 4 hours. Keep an eye on it to keep it from sticking. When sauce is done, run it through your blender a little at a time until it's all smooth. It will keep in the refrigerator for up to 2 weeks.