Ingredients for H P Steak Sauce
- 2 cups water
- 1 cup white vinegar
- 1/2 cup tomato paste
- 1/2 cup dark corn syrup
- 1/2 cup frozen orange juice concentrate
- 1 cup pitted dates
- 1/2 cup blackstrap molasses
- 1 cup apple juice
- 1/2 cup tamarind pulp
- 1/2 cup apple cider vinegar
- 2 tablespoons onion powder
- 1 teaspoon ground cloves
- 1 tablespoon whole black peppercorns
- 1 teaspoon cardamom
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds
- 2 tablespoons coarse salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
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How to Make H P Steak Sauce
- In a large pot, combine 2 cups water, 1 cup white vinegar, 1/2 cup tomato paste, 1/2 cup corn syrup, 1/2 cup orange juice concentrate, 1 cup pitted dates (roughly chopped), 1/2 cup molasses, 1 cup apple juice, and 1/2 cup tamarind pulp.
- Stir well to ensure all ingredients are thoroughly combined.
- Cover the pot and bring the mixture to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally.
- While the mixture simmers, prepare the spice blend: In a spice grinder, combine 2 tablespoons onion powder, 1 teaspoon ground cloves, 1 tablespoon black peppercorns, 1 teaspoon cardamom, 1 tablespoon garlic powder, 1 tablespoon mustard seeds, 1/2 teaspoon cayenne pepper, 2 tablespoons salt, and 1 teaspoon ground cinnamon. Grind until finely powdered.
- Once the mixture has simmered, use an immersion blender to puree the sauce until smooth, eliminating any lumps.
- Add the ground spice mixture to the pot. Stir well to incorporate and simmer for another 30-45 minutes, ensuring the sauce thickens slightly.
- Stir in 1/2 cup cider vinegar. Return to a simmer.
- Once simmering, remove the pot from the heat. Strain the hot mixture through a fine-mesh sieve into a clean pot. Discard the solids.
- Rinse the original pot and return the strained sauce to it. Return to low heat and simmer until the sauce reaches your desired thickness (about 15-20 minutes).
- Ladle the hot sauce into sterilized, sealable bottles. Seal tightly.
- Allow the sauce to cool completely.
- Store in a cool, dark cupboard indefinitely. Refrigerate after opening.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
124g
Fat
0g
Carbs
22g
