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00Ingredients
3 cups ketchup
2 cups dark brown sugar, tightly packed
1 tablespoon dry mustard
1/2 cup lime juice
1/2 cup onion juice
3/4 cup mango juice
3/4 cup orange juice
3/4 cup pineapple juice
1 tablespoon black pepper
pinch of salt
pinch of cumin
4-5 tablespoons corn starch
Instructions
Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens. If the sauce is still too thin, slowly add more corn starch, stirring, until it reaches the desired thickness. Turn off heat and cool the sauce, uncovered. When the sauce is cool, pour it into sealable jars or plastic containers.
To use as a marinade, place the sauce in a sealable plastic bag and add fish or chicken. Marinate for 2 hours. Drain the fish, boil liquid for 10 minutes, and use for basting sauce or cool and serve on table.
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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
Ingredients3 cups ketchup InstructionsCombine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens. If the sauce is still too thin, slowly add more corn starch, stirring, until it reaches the desired thickness. Turn off heat and cool the sauce, uncovered. When the sauce is cool, pour it into sealable jars or plastic containers. To use as a marinade, place the sauce in a sealable plastic bag and add fish or chicken. Marinate for 2 hours. Drain the fish, boil liquid for 10 minutes, and use for basting sauce or cool and serve on table.
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