2 Tbs Vegetable oil
1 medium onion, peeled and slivered
4 whole cloves of garlic, peeled and halved
1 can (28 ounces) peeled plum tomatoes
crushed, with juices
1 1/2 cups ketchup
1 cup fresh orange juice
6 Tbs fresh lemon juice
6 Tbs red wine vinegar
1/2 cup water
2 Tbs all natural liquid smoke
1/4 cup (packed) dark brown sugar
3 Tbs finely chopped crystallized ginger
2 Tbs dark molasses
1 Tbs Worcestershire sauce
1/4 tsp. Tabasco sauce, or more to taste
2 Tbs chili powder
1 Tbs ground coriander
1 Tbs dry mustard
1 tsp. salt, or more to taste
Instructions:
1. Place the oil in a medium-size heavy pot. Add the onion and cook 5
to 7 minutes over medium heat until golden brown. Stir in the garlic
during the last minute.
2. Add all of the remaining ingredients to the pot and combine well.
3. Bring to a boil, reduce heat to very low and cook, stirring often
for 45 minutes to an hour or until the sauce thickens and has a smooth
texture.
4. Remove the onion and garlic with a slotted spoon, discard. Adjust
seasonings to taste. If the sauce is too thick, add a small amount of
water. Cool to room temperature and refrigerate in covered containers
for up to two weeks.
