Burk's Cafe Spicy Molasses Tomato Sauce
Submitted by clancyo
A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.
YIELD
2 cupsPREP
20 minCOOK
2 hrsREADY
2 hrsThis sauce has backbone.
Garlic and onions get pureed smooth, then simmered low for two hours with tomato sauce, beer, molasses, red wine vinegar, lemon juice, and Dijon mustard.
The spice lineup reads like a world tour: cumin, ginger, allspice, cayenne, coriander, nutmeg, paprika, black pepper, and white pepper. As the sauce cooks down, it darkens and thickens into something smoky, spicy, tangy, and deeply complex.
Slather it on ribs, brush it on grilled chicken, or use it as a dipping sauce for anything that needs a serious flavor upgrade.
Pro Tips
- Stir frequently, especially in the last hour. The sugars from the molasses will scorch on the bottom of the pan if you walk away.
- Use a heavy-bottomed saucepan. Thin pans create hot spots that burn the sauce before it has time to develop.
- The sauce will seem thin at first. Trust the process. Two hours of reduction concentrates it into something thick and glossy.
- Make a double batch and freeze in portions. It keeps for months and thaws into an instant flavor bomb for weeknight grilling.
Ingredients
Directions
Purée the garlic and onions in a food processor.
Place in a heavy bottom saucepan with the tomato sauce, beer, molasses, vinegar, lemon juice, mustard, cumin, ginger, allspice, cayenne, coriander, nutmeg, paprika, black pepper and white pepper.
Simmer over low heat about 2 hours, stirring often to avoid scorching.
The sauce will cook down and darken in color.
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