Recipe for Zinfandel Barbeque Sauce from the Restaurant section.
Zinfandel Barbeque SaucePosted by FootsieBear at recipegoldmine.com Source: Zinfandel Restaurant - Chicago, Illinois 1 tablespoon corn oil
1 1/2 cups red onion, finely chopped
3 cups chopped canned tomatoes with juice
2 tablespoons cider vinegar
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground cumin
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon pure chile powder (not a blend)
1/2 teaspoon dried oregano
1 1/2 tablespoons Worcestershire sauce
1/4 cup dark molasses
1/2 cup orange juice Makes 4 cups Heat oil in saucepan and saut? onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Pur?e sauce in a blender or food processor. Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.
We hope you enjoy your freshly made Zinfandel Barbeque Sauce. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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