10 lb. can catsup

10 lb. tomato puree

1 liter water

3 C. white vinegar

3 C. molasses

36 bay leaves

7 habanero peppers cut in half with seeds removed

1 1/2 lb. dark brown sugar

1/2 C. tamarind paste (available at Mexican or Indian specialty stores)

5 lb. diced tomatoes

1 C. finely chopped garlic

24 whole cloves

3 medium onions, diced and caramelized

3 tsp. spiced smoked salt

2 tsp. white pepper

1 1/2 tsp. cayenne pepper

3 C. Jack Daniels whiskey

  

Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.

Makes 1 1/2 gallons of sauce.

24 oz. ketchup 

1 lb. dark brown sugar

1/2 tablespoon prepared yellow mustard

1 tablespoon black pepper

1/2 cup onion juice

3/4 cup orange juice

3/4 cup pineapple juice

3/4 cup mango juice

4 tablespoon corn starch

Combine all ingredients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken.  If too thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip.

Makes 1 1/2 Quarts

COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist.

1/2 cup cider vinegar 

1 cup water

1/4 cup sugar

2 tablespoons prepared mild yellow mustard

1/4 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon paprika

1 medium yellow onion, thinly sliced

2 thick slices lemon

1/2 cup unsalted butter

1 cup ketchup

1/4 cup Worcestershire sauce

In small heavy saucepan, combine vinegar, water, sugar, mustard, salt, pepper, paprika, onion, lemon and butter; bring to a boil over medium high heat.

Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat and stir in ketchup and Worcestershire.  

Can refrigerate up to 4 days or freeze up to 3 months. Use for basting grilled or broiled meats or poultry.

Makes 1 1/4 cups