Friday, October 2, 2009

Classic Barbecue Sauce

2 Tbsp. vegetable or canola oil
4 cups yellow onion, chopped
9 cloves garlic, minced
6 tsp. kosher salt, divided
2 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2-3 Tbsp. honey
1/2 cup + 1 Tbsp. unsulfured molasses
1/2 cup brown sugar, packed
1 quart jar (4 cups) tomatoes, roughly chopped or pulsed slightly in food processor
1 cup + 2 Tbsp. cider vinegar
1/3 cup white vinegar
3 Tbsp. Worcestershire sauce
2-3 tsp. black pepper

In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until tender, about 5-6 minutes. Mix in 2 teaspoons of the kosher salt, the chili powder, coriander and cumin. Stir in the honey, molasses and brown sugar. Mix well and boil for about 3 minutes. Stir in the tomatoes and cider vinegar. Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened. It should be the consistency of ketchup.

Stir in the white vinegar and Worcestershire sauce. Season with salt and pepper to taste (up to about 1 tablespoon of each). Use a hand blender and puree mixture until smooth. If you don't have a hand blender, add the mixture to a blender or food processor in batches and puree.

Prepare jars and 2 piece lids for canning and heat water to boiling in a canner. Ladle hot liquid into hot jars, leaving 1/2 inch headspace. Place lids on and process for 20 minutes for either half pints or pints. YIELD: 6 pints.

You may also store sauce in airtight containers in the refrigerator up to 2 weeks.

NOTES: Recipe adapted from Annie's Eats.

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