Toby's Variation on Top Secret Recipes' Version of K.C. Masterpi
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
3 cups
- Serves:
- 16
ingredients
- 2 cups water
- 1 cup white wine or 1 cup red wine
- 1 cup cider vinegar
- 2 (6 ounce) cans tomato paste
- 1⁄2 cup molasses
- 1⁄4 cup brown sugar, firmly packed (optional)
- 2 teaspoons Worcestershire sauce, to taste
- 2 tablespoons liquid smoke, to taste
- 2 teaspoons salt
- 1 teaspoon granulated onion
- 1 teaspoon garlic granules
- 1 teaspoon sweet paprika
- 1 teaspoon fresh ground black pepper
- 1 teaspoon chili powder, to taste
directions
- Combine all ingredients in a medium saucepan over medium heat.
- Whisk until smooth, which will probably take a lot of whisking to get the tomato paste mixed in. Bring the mixture to a boil; reduce heat to low; and simmer, uncovered, for about 50-60 minutes or until the mixture is thick, stirring occasionally.
- Taste and add more Worcestershire and/or liquid smoke if desired.
- Cool, then store in a covered container in the refrigerator to allow flavors to develop.
- This sauce will keep for months in the refrigerator.
- The recipe doubles or triples very well, so make a BIG batch, and keep it in the fridge all the time.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!