Email to Gregg Doll      

Haleiwa Barbecue Sauce

Source of Recipe

Sam Choy's Island Flavors Cookbook


Recipe Introduction

This recipe originally comes from Sam Choy's Island Flavors cookbook. I've made two changes to the recipe that are rather simple. Number one is I double the recipe. That way I wind up with several quarts of bbq sauce at a time. And number two, and probably most important to me, is I save the "mash" that is left over after the straining process. I only note this because in the original recipe no mention was given as to what to do with the mash once it was strained. My family and I have found this to be a delicious addition to omelets, hot dogs, hot sausage sandwiches, etc., etc.

List of Ingredients

1 teaspoon red chili pepper flakes
2 15-ounce cans tomato sauce
2 cups packed brown sugar
1/2 cup vinegar
1/2 cup honey
2 cups minced onions
2 teaspoons liquid smoke
1 teaspoon coarsely cracked black pepper
2 teaspoons chili powder
2 tablespoons steak sauce
1/2 teaspoon dry mustard
1 cinnamon stick
1 cup canned crushed pineapple
1 tablespoon minced fresh garlic


Recipe

Combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 1 hour. Strain.