I’m trying to perfect a tomato based barbecue sauce but can’t nail down how much salt to add. Is there a surefire ratio of salt to add to tomatoes for proper seasoning in the same way that you should add 1.5-2% salt of chicken’s weight?
Barbecue Sauce
1 onion
4 garlic cloves
28 oz Crushed Tomato
Molasses
Dark Brown Sugar
5 tbsp + 1 tsp Worcester Sauce
1/2-1/3 cups Apple Cider Vinegar
tomato paste
Paprika
Black Pepper
Mustard Powder
Garlic Powder
Onion Powder
Kosher Salt (generous pinch)
Cayenne Powder
Red Chili Flakes (half ground)
Bay leaf
3/4 cups Whiskey
Toast half of dry spices in 300 degree oven, covered for 30 mins
Sauté medium onion and 4 garlic cloves in rendered fat (preferably from smoked turkey tails)
Pinch of salt
Fry tomato paste with vegetables
Add whole tomatoes and cook until breaking down
Add other ingredients
Add toasted 1/2 of dry spices before simmering
Simmer for ~ 30 mins on low heat, stirring frequently; cover, don’t reduce
Add 1/2 dry spices
Add 1 tbsp pepper vinegar and Rye Whiskey simmer uncovered for ~10-15 mins stirring frequently
Add 1 tbsp of pepper vinegar and cook for 1-3 minutes
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