East Carolina Barbecue Sauce

By MooK

Ingredients

• 1/4 cup canola oil
• 2 medium Spanish onions, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 2 cups cider vinegar (you can cut this in half if you think it will be too vinegary for you)
• 2 Tablespoons molasses
• 2 canned chipolte chilis in adobo, chopped
• 1 Tablespoon ground dry mustard
• 1/2 cup butter
• 1/2 teaspoon cayenne pepper
• 1 Tablespoon Worcestershire
• 1 cup packed dark brown sugar
• 2 to 4 teaspoons cornstarch

Preparation

Step 1

In a medium saucepan over medium heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the cider vinegar, molasses, dry mustard, butter, cayenne pepper, chipolte, Worcestershire and brown sugar. Bring to a boil.

Mix 2 to 4 teaspoons cornstarch with 2 to 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools). If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle.