Fiscal Responsibility

Red Chili and Orange Barbecue Sauce

1/2 Cup minced onions
3 garlic cloves, minced
3 TB medium-hot chili powder or half-sharp Hungarian paprika
2 bay leaves
1 TB mustard powder
1 1/4 tsp. dried thyme
1 1/4 tsp. powdered ginger
1 tsp. curry powder
1 tsp. black pepper
1 tsp. crushed red pepper flakes
2 Cups ketchup
1 Cup concentrated frozen orange juice (not reconstituted)
1/4 Cup fresh lemon juice
1/4 Cup light molasses
2 TB Worcestershire sauce
2 TB soy sauce

Sweat (cook over low heat to soften but not brown) the onions and garlic in olive oil until tender, about 5 minutes. Add the spices to the pot and cook for 5 minutes to activate the flavors. Add the wet ingredients and simmer for at least 30 minutes on very low heat (an hour is even better). Stir periodically to scrape the bottom of the pot. Chill for at least 24 hours before using. The flavors get more complex with time in the refrigerator. Stores well in mason jars for long periods. Excellent on baked or grilled bone-in, skin-on chicken breasts.

Prep. time: 15 minutes
Cooking time: 40-60 minutes
Yield: 4 Cups

Article:
  Harry Zeeve: Page 1 - Page 2 - Page 3
  David Walker: Page 1 - Page 2
  Alison Acosta Fraser: Page 1 - Page 2 - Page 3
  Belle Sawhill: Page 1 - Page 2 - Page 3
  Chris Swann: Page 1 - Page 2 - Page 3
  Carl Tannenbaum: Page 1 - Page 2 - Page 3

Recipes:   Lemon Chicken | Rachel's Omelet | Corn Pudding | Marinated Filet Mignon | Asian Pork Tenderloin and Coconut Jasmine Rice | Grilled Chicken Breasts | Steak au Poivre | Pretzel Salad | End of Spring Beef Stew | Chicken Tarragon | Roasted Sweet Potatoes | No Bowl Cake | Chris and Aunt Mary's Stromboli | Aunt Pat's Pizza Meat | Cracchiola Family Sauce | Chris's Baked Ziti | Aunt Eleanor's Spedini | Post-Thanksgiving Gumbo | Singapore Rice Noodles | Red Chili and Orange Barbecue Sauce | Tandoori-style Grilled Chicken