This is my version of a recipe that originally appeared in Mary Land’s Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a bit, and added a few other spices. This sauce is served with grilled seafood and chicken, but if you wanted to sneak it onto some steamed shrimp or crawdads, I wouldn’t turn you in to the food police. It will keep in the refrigerator for a week and freezes nicely.
Ingredients
- 1/4 cup diced onion
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 15 1/2-ounce can diced tomatoes, drained
- 1/3 cup honey
- 2 tablespoons distilled vinegar
- 3 bay leaves
- 2 tablespoons Louisiana-style hot sauce, or more, to taste
- 2 teaspoons dry mustard
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- Salt to taste
Instructions
- Saute the onion in the oil in a skillet until soft, add the garlic and saute for two minutes more.
- Transfer the onion and garlic mixture to a saucepan, add the remaining ingredients, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour.
- Remove the bay leaves, place the mixture in a blender or food processor, and process until just blended.
Photo by Rachel Claire from Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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