Tandoori Barbecue Sauce

• 4 tablespoons olive oil
• 4 teaspoons ginger paste
• 4 tablespoons garlic paste
• 1 quart ketchup
• 4 tablespoons worcestershire sauce
• 2 tablespoons Tabasco
• 6 tablespoons malt vinegar
• 7 tablespoons Coke
• 7 tablespoons coarse ground mustard
• 7 tablespoons espresso powder
• 7 tablespoons brown sugar
• 3 tablespoons finely ground garam masala
• 1 tablespoon tandoori spice powder

1. Heat the olive oil in a heavy-bottomed saucepan over medium heat.
2. Add the ginger and garlic and saute until fragrant, 3-5 minutes, stirring frequently to prevent burning.
3. Add the ketchup, Worcestershire, Tabasco, malt vinegar and Coke and gradually bring to a boil.
4. Reduce heat and let sauce simmer until thickened.
5. Add the mustard, espresso powder, brown sugar, black pepper, garam masala and tandoori spice and let reduce for another 10-15 minutes.
6. The sauce should be a dark red-brown and fairly thick.
7. Let cool completely, then store in glass jars until ready to use.

olive oil, ginger paste, garlic, ketchup, worcestershire sauce, tabasco, malt vinegar, ground mustard, espresso powder, brown sugar, ground garam masala, tandoori spice powder

Taken from www.foodrepublic.com/recipes/tandoori-barbecue-sauce-recipe/ (may not work)