Texas Best II
The following is a variation of Texas Best barbeque sauce, using fresh tomatoes.
-
Ingredients
-
4-5 fresh tomatoes
2 Tbl prepared yellow mustard
1 1/2 Tbl dark molasses
3/4 Tsp worcestershire sauce
3/4 Tbl dilute liquid smoke
3 Tbl white vinegar
1 Tbl chili powder
2 Tbl onions, grated and chopped
2 cloves garlic, pulverized
1 Tsp dried thyme leaves
salt
black pepper
- Method
-
Cut the tomatoes in half. Find a 16 oz pyrex measuring cup. Separate the pulp and juice from their skins by pushing their non-skin sides across a metal box grater into the cup. Fill the measuring cup to the brim. Discard the skins.
De-seed and de-stem 5 chile de Arbol pods. De-seed and de-stem an equivalent amount of Guajillo pods (about 1 pepper). Place them into a coffee grinder along with 1/4 Tsp cumin seeds.
Combine the above ingredients in a non-reactive sauce pan. Adjust salt and pepper to taste. Bring the contents of the pan to a slow boil, cut the flame and simmer until the sauce is thick.
-
note
-
Above, "dilute liquid smoke" refers to the amount of water in the product. If the label indicates that water is first ingredient, it is "dilute liquid smoke".