Part I: KEY: Combine above ingredients and reduce to about one half original volume ~ thick and gooey. This may take about 5 hours. Cover the pan with a splatter screen or you?ll be sorry. Just before proceeding with Part II, remove the bulk ingredients (lemon, orange and larger pieces of diced tomato) by straining through a french fry basket. PART II: Bring to a boil and reduce to a simmer. Continue cooking to reduce the sauce to desired consistency. This is actually a dipping sauce and should be thinner than regular BBQ sauce. Serve very ?HOT? on the side for dipping, or pour generously over ribs, butterfly pork loins or chicken. NOTE: The butcher at PIO?s watched this being made in the basement of Nick?s long ago. His memory was not clear but he was sure they used a high grade ketchup as the base. They filled a large container and slowly reduced the volume to approximately one half of the original volume. He mentioned sage and oregano as spices - maybe thyme. He was certain they used brown sugar. Also - he reported that he knew they buy large volumes of white vinegar. All the rest above is a SWAG.>> Posted to bbq-digest by email@example.com on Feb 2, 1998
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|Serving Size: 1 Serving (1824g)|
|Recipe Makes: 1|
|Calories from Fat: 953 (21%)|
|Amt Per Serving||% DV|
|Total Fat 105.8g||141 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 29.2g|
|Cholesterol 0mg||0 %|
|Sodium 2359.4mg||81 %|
|Potassium 1490.2mg||39 %|
|Total Carbohydrate 898.5g||264 %|
|Dietary Fiber 11.9g||47 %|
|Sugars, other 886.7g|
|Protein 4.9g||7 %|
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Calories per serving: 4450
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