Barbecue Sauce
(from AmericnJewl’s recipe box)
“This is a tangy, subtly spicy, delicious mutt of a barbecue sauce. On her show, Ina Garten explained that she had at one point tried to develop different sauces to complement different cuisines — from Asian to various Southern regions — but only when she mixed them all together in frustration did she find exactly her barbecue sauce nirvana. I couldn’t agree more. I make this all summer, freeze leftovers in one-cup servings, and sob when we run out. " – SmittenKitchen.Com
Source: Food Network (Ina Garten)
Categories: grilled, not tried, sauce
Ingredients
- 1 1/2 cups chopped yellow onion (1 lg. onion)
- 1 tablespoon minced garlic (3 cloves)
- 1/2 cup vegetable oil
- 1 cup tomato paste
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 tablespoon crushed red pepper flakes
Directions
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In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
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Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes.
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Use immediately or store in the fridge. Makes 6 cups.