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.