Uncle Vishnu's Goan Style BBQ Sauce

(Typically served with slow cooked Boston Butt, but works equally well with chicken, potatos, whatever)

-from Richard
 
Step 1:  Vinegar and chilis
 
1 cup White Vinegar
¾ cup Bragg's unfilter cider vinegar
¼ cup red wine vinegar
~16 habeneros
~10 Indian green chillies
 
Put the vinegar in a non reactive bowl.  Add coarsely chopped chilies.
Set aside to soak for a couple hours.
 
Step 2:  Sweetness
 
2 medium onions sliced paper thin
2 cups shallots, sliced paper thin
6 inches of ginger, sliced into match sticks
6 large cloves garlic, minced
6 tablespoons mustard oil
 
Heat oil in pan.  Add ingredients.  Caramelize the onions and shallots.
Set aside
 
Step 3:  Annoying
 
Remove peppers from vinegar (reserve vinegar)
40 quarter sized rounds of ginger root
12 large cloves garlic
2 medium onions
3 tablespoons mustard oil
1 28 ounce can tomato sauce (pastene seems to work well)
 
Run the first four ingredients through a food processor to produce a smooth paste.  Heat mustard oil in a pan.  Roast the
garlic/onion/ginger/pepper paste in a pan.  This is the most annoying step of the entire recipes.  A good Indian curry is dependent on the
quality of the bhuna.  I find that this requires roasting the paste for a long time at medium temperature with lots of stirring.  Here,
once again, we're working towards caramelized onions.  At the end of the process, the onions should be a dark, rich brown verging on black.
 
Do not burn the onions.  Whatever you do, don't breathe any of the fumes!
 
When the onions have caramelized, add the tomato sauce.  Turn the heat
up to medium high.  Continue to cook, stirring continuously.  You're
done when the oil starts to express itself back out of the bhuna.
 
Step 4.  The spices
 
~100 finely chopped curry leaves
6 tablespoons cumin seeds
3 – 4 tablespoons mustard seeds
1 tablespoon turmeric
4 tablespoons garam masala
Black and white peppercorns to taste
 
Roast cumin seeds in a cast iron pan.  Grind cumins seeds and mustard
seeds using a mortar and pestle or a spice mill.  Set aside
 
Step 5.  It all comes together
 
Add your spice blend to the roasting bhuna.  Mix in the roasted onions
and shallots.  Add the reserved vinegar.
 
Add 4 cups stock to the bhuna.  (I used goat stock if I have it.  Any
low / zero salt commercial stock will do.  The amount of stock that I
use is highly variable)
 
Add ½ can peeled tomatos (with basil) (roughly chopped)
 
Add 3 tablespoons tamarind paste.
 
Simmer for a hour for the flavors to mix