Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce
Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.
- Serves: 4 persons
- 1(6 ounce) can tomato paste
- ⅔cup ketchup
- ⅔cup white sugar
- 1cup pineapple juice
- 1cup distilled white vinegar
- 1lemon, juiced
- ¼cup honey
- 2tablespoons soy sauce
- 1½ tablespoons freshly grated ginger
- 1teaspoon cayenne pepper
Step 1Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
Step 2Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.