Bandana's Blues BBQ Sauce


As seen in Jennifer Trainer Thompsons' "The Great Hot Sauce Book"- Ten Speed Press

Preparation:  1:15

A versatile sauce suitable for basting seafood or using at tableside as a dippin' sauce.

1/2 cup canola oil
1/2 cup brown sugar
2 cups Spanish onions, diced
2 cups red onions, diced
1 bunch scallions, finely diced
1 head garlic, peeled, finely chopped
6 oranges, peeled, seeded, and chopped (Blood Oranges preferred)
8 plum tomatoes, peeled and pureed ( or a one lb. can)
2 cups tomato sauce
1/2 cup Worcestershire sauce, Lea and Perrin preferred
8 ounces tamarind sauce, like Pickapeppa or Blue Marlin
3 whole lemons, juiced
1/3 cup pepper, mixed freshly ground black and white
1 cup cumin, whole, toasted then ground
1 1/2 teaspoons cayenne pepper
1/3 cup Bandana's Pepper Sauce, XXtra Serious Habanero prefered
2 cups orange juice, fresh squeezed

Heat the oil to smoking and add the brown sugar, stirring constantly till it starts
to thicken.

Still stirring, first add all the onions till softened and then the garlic.

Now, turning down the heat, add the oranges and tomato puree and simmer for 8 - 12 min.

Add the tamarind, Worcestershire, and tomato sauces, also the lemon and orange juices,
and reduce by 1/4.

Add the ground black, white, and cayenne pepper and cook for 10 more minutes over low
to medium heat.

Now add Bandana's XXtra Serious Pepper Sauce.
Use right away or chill and use within 2 weeks.
ENJOY !

Serves: Plenty

Saturated fat 9 g
Total Fat 138 g (41% of calories)
Protein 53 g (7% of calories)
Carbohydrates 396 g (52% of calories)
Cholesterol 0 mg 
Sodium 3438 mg
Fiber 30 g
Iron 86 mg
Vitamin A 12230 IU 
Vitamin C 883 mg
Alcohol 0 g

Source: A. PEPPERHEAD