Ina Garten (The Barefoot Contessa) was looking for her perfect barbecue sauce, and ended up combining various types to create this one. If you’re looking for sweet and spicy, this isn’t it. It’s quite tangy with a clear tomato flavor, and it works well with many foods.
This makes six cups. If that’s more than you need, you can make a half-batch, or freeze the leftovers in pint-sized canning jars.
1 1/2 cups chopped yellow onion
1 tablespoon minced garlic
1/2 cup vegetable oil
1 cup (10 ounces) 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 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes. You’re not looking to caramelize the onions – just cook them until they’re soft and translucent. Add all the remaining ingredients and simmer uncovered on low heat for 30 minutes, stirring occasionally. You don’t want it to boil or you’ll end up with a CSI-crime-scene themed stove top. Don’t ask me how I know this.
Use immediately or store in the refrigerator.