---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Barbecue Sauce, Basic
 Categories: Sauce/Gravy
      Yield: 3 Cups
 
      2 T  Olive Oil
      1    Sweet Onion,Medium,Finely 
           -Chopped
      4 ea Garlic,Smashed And Peeled
      1 cn Tomato Sauce
      1 cn Whole Tomatoes With Juice
    3/4 c  Distilled White Vinegar
    1/4 c  Dark Brown Sugar,Firmly
           -Packed
      2 T  Molasses
      1 T  Paprika,Preferably Spanish
           -Smoked
    1/2 T  Chili Powder
    1/2 T  Pasilla Chilies,Dried And
           -Ground
      1 t  Cayenne
      2 t  Cumin,Ground
      2 t  Liquid Smoke (optional)
      2 t  Black Pepper,Freshly Ground
    1/4 c  Orange Juice
           Pan Drippings From
           -Barbecued Meat

[Note: Adapted from Cook's Illustrated "The Best Recipe, Grilling &
Barbecue". A rich finishing sauce to be served with barbecued meats. ]
Saute onion and garlic in olive oil over medium heat until golden brown.
Add remaining ingredients and bring to a boil. Reduce heat to lowest
level, and simmer 2-1/2 hours. Excercising care, puree in a blender
until smooth. Warning! Hot liquids in a blender can practically explode,
spewing boiling liquid over you and your kitchen. Blend in small
batches,   and start with a low speed. Cool and store sauce in the
refrigerator for up to 2 weeks.

The sauce may be used as is, or enriched with pan drippings from
barbecued meat. To enrich the sauce, skim fat from the drip pan then
deglaze with juices and additional water as necessary. Reduce to
approximately 1/2 cup. Taste the deglazing liquid-- it should be very
strong, but not scorched. Add to the sauce if to your satisfaction.
The result will be a dark brown and uniquely satisfying BBQ sauce,
especially if a spice rub was used on the meat.


-----