Ingredients

2 cups chopped, sweet onion (about 2 medium sized onions)
1/4 cup chopped garlic (about 6-8 cloves)
2 1/2 cups strained tomatoes
1 TBS yellow mustard
2 TBS tamarind paste, optional but recommended
2 TBS raw apple cider vinegar
2 TBS black strap molass

Cooking Instructions

1. Place the onions and a small amount of water into a large sauce pan.
2. Saute the onions until they are soft and translucent.
3. Add the chopped garlic and Saute another few minutes.
4. Add all remaining ingredients, except the dates.
5. Simmer on low for about 30 minutes.
6. Transfer about half of the sauce into a blender.
7. Add the dates and blend until smooth.
8. Add the rest of the sauce and blend again, just until smooth. DONT OVERBLEND. You will wind up with too much air in the sauce and it will get too fluffy and thick.
9. Transfer back to the pot, COVER and cook on LOW heat for about one hour. The longer you cook it the more mellow and rich the flavors become. Make sure you whisk it every so often. Be careful! Its very thick and can tend to bubble up forcefully when heated.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)