Balboa “J-1” Sauce
Notes: This twist on the classic A-1 sauce comes from executive chef Joni Fay Hill at Balboa Restaurant & Lounge in West Hollywood, California, who notes that it is much tangier than the usual steak sauce. Look for tamarind concentrate in Indian markets and specialty food stores; if you cannot find it, substitute 1 teaspoon molasses and 1 tablespoon lime juice.
How to Make It
Step 1
1
In a 3- to 4-quart pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion powder, tamarind concentrate, and chili sauce. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, until sauce is thick, glossy, and dark brown, about 2 hours. In a blender or with a handheld blender, pulse until almost smooth. If sauce is too thick, thin with a little more orange juice. Let cool; serve or chill airtight up to 1 month.
Step 2
2
Nutritional analysis per 1/4 cup.
Ingredients
1 3/4 cups ketchup
1 1/2 cups orange juice
3/4 cup raisins
1/4 cup firmly packed brown sugar
1/4 cup Worcestershire
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
1 tablespoon onion powder
1 tablespoon tamarind concentrate (see notes)
2 teaspoons Asian red chili sauce (such as Sriracha)
Directions
Step 1
1
In a 3- to 4-quart pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion powder, tamarind concentrate, and chili sauce. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, until sauce is thick, glossy, and dark brown, about 2 hours. In a blender or with a handheld blender, pulse until almost smooth. If sauce is too thick, thin with a little more orange juice. Let cool; serve or chill airtight up to 1 month.
Step 2
2
Nutritional analysis per 1/4 cup.
