Aaron Hollman's Blog

Mmmmmm, Awesome Goodness!

This recipe is an old secret recipe of mine and it is awesome! Don’t share it with anyone, kay?

Ingredients:

1 Medium onion (chopped)
3 Tablespoons vegtable oil (for sauteing)
7 Cans tomato sauce (56 oz. total)
2 1/2 Cups white vinegar
4 Tablespoons packed, brown sugar
4 Tablespoons granulated sugar
2 Tablespoons salt
2 Tablespoons black pepper (freshly cracked if available)
2 Tablespoons paprika
2 Tablespoons chili powder
4 Tablespoons molasses
1 Cup orange juice
2 Tablespoons Liquid Smoke
8 Tablespoons brown mustard

Optional Ingredients:

1 cup whiskey
Cayenne pepper (to taste)
Garlic powder (to taste)

Preparation:

In a large, heavy bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 – 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for at least 4 hours. (This removes much of the acidity from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of the food processor or blender.

This will keep for 2 weeks covered in the fridge.

Notes:

I usually vary from this recipe depending on how I want it to taste. The original recipe called for four large onions, but I felt this to be too much so I reduced it down to one medium onion.  I like to keep mine on the stove for a little longer to make the sauce thicker, but this is totally up to you. Also, you don’t need a blender or a food processor if you have a strainer. Just pour the sauce through the strainer and throw out the onion chunks.

Tips:

When adding the molasses and mustard, spray the spoon with PAM first. This will allow them to more easily slide off the spoon, especially the molasses.

How to Avoid Onion Tears | eHow.com

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