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Balboa "J-1" Sauce

Yield Makes about 3 cups
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.


  • 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)

Nutrition Information

  • calories 109
  • caloriesfromfat 1.7 %
  • protein 1.6 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 27 g
  • fiber 1.2 g
  • sodium 653 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  2. Nutritional analysis per 1/4 cup.

Balboa Restaurant & Lounge