Balboa J 1 Sauce Recipe

• 1 3/4 c. ketchup
• 1 1/2 c. orange juice
• 3/4 c. raisins
• 1/4 c. brown sugar - (firmly packed)
• 1/4 c. Worcestershire
• 3 Tbsp. rice wine vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. chopped peeled fresh ginger
• 2 Tbsp. chopped garlic
• 1 Tbsp. onion pwdr
• 1 Tbsp. tamarind concentrate (see comments)
• 2 tsp Asian red chili sauce (such as Sriracha)

1. In a 3- to 4-qt pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion pwdr, tamarind, and Asian red chili sauce.
2. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, till sauce is thick, glossy, and dark brown, about 2 hrs.
3. In a blender or possibly with a handheld blender, pulse till almost smooth.
4. If sauce is too thick, thin with a little more orange juice.
5. Let cold; serve or possibly refrigerateairtight up to 1 month.
6. This recipe yields about 3 c..
7. Comments: This twist on the classic A-1 sauce comes from executive chef Joni Fay Hill at Balboa Restaurant & Lounge, who notes which it is much tangier than the usual steak sauce.
8. Look for tamarind concentrate in Indian markets and specialty food stores; if you can't find it, substitute 1 tsp.
9. molasses and 1 Tbsp.
10. lime juice.
11. Yield: 3 c.

ketchup, orange juice, raisins, brown sugar, worcestershire, rice wine vinegar, soy sauce, fresh ginger, garlic, onion pwdr, tamarind concentrate, red chili sauce

Taken from cookeatshare.com/recipes/balboa-j-1-sauce-76218 (may not work)