Preparation: |
| 1) |
Place a medium to large sauce on the stove top over medium-high heat.
|
| 2) |
Combine the three oils and add them to the heated sauce pan. |
| 3) |
Add the onions and ginger to the sauce pan. Sweat the onions and ginger until the onions start to become translucent. |
| 4) |
Increase the heat to high. |
| 5) |
Add the remaining ingredients except for the brown sugar, vinegar and salt and let them sweat down. |
| 6) |
Occasionally stir sauce pan mixture to prevent it from sticking to the bottom of the pan. |
| 7) |
After approximately 5 minutes add the cider vinegar and brown sugar. Give the mixture a quick stick to fully incorporate all the ingredients. |
| 8) |
Reduce the heat down to medium-low and let simmer for half an hour to forty-five minutes. |
| 9) |
Towards the end of the simmering time add the salt to taste. |
| 10) |
Remove the sauce from the heat and let cool. |
| 11) |
Once the sauce has reached room temperature transfer it to a food processor or blender to puree. |
| 12) |
Puree the mixture until smooth. Adjust seasoning if necessary. |
| 13) |
If puree is not smooth enough for you it can be passed through a fine mesh sieve. |
