Servings:
Yields 3 ½ cups Servings
Ingredients
- 3 each peeled shallots, sliced thin
- 5 each cloves of garlic, sliced thin
- 3 cup ketchup
- 1/2 cup worchestshire sauce
- 2 ounce red wine vinegar
- 1 ounce tb grated horseradish
- 1 ounce tb molasses
- 2 ounce tb dark brown sugar
- 1 ounce tb ground coriander
- 2 ounce tb smoked paprika
- 1 ounce tb onion powder
- 1 teaspoon ground cumin
- 1 teaspoon tb ground black pepper
Preparation
Baking Directions:
Sauté the garlic in a bit of olive oil until it starts to lightly brown.
Add the shallots and cook until they are tender.
Combine the Worcestershire sauce, molasses and horseradish in a sauce pot, bring to a boil and reduce by one half.
Add the cooked shallots and garlic and all remaining ingredients and bring to a simmer.
Cook for five minutes.
Remove from heat and purée with a hand blender or kitchen aid blender.
Refrigerate and serve.