Ingredients
- 1/3 cup vegetable or canola oil
- 3 cups yellow onion, chopped
- 6 cloves garlic, minced
- 4 tsp. kosher salt, divided
- 1 tsp. chili powder
- ¼ tsp. ground coriander
- ¼ tsp. ground cumin
- 2-3 tbsp. honey
- 1/3 cup unsulfured molasses
- 1/3 cup dark brown sugar, packed
- 2 (28 oz.) cans diced tomatoes (fire-roasted, if available)
- ¾ cup cider vinegar
- ¼ cup white vinegar
- 2 tbsp. Worcestershire sauce
- 2-3 tsp. black pepper
- ½-2 cups water
Preparation
Step 1
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 1 teaspoon of the kosher salt, the chili powder, coriander and cumin. Stir in the honey, molasses and dark 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.
Stir in the white vinegar and Worcestershire sauce. Season with salt and pepper to taste (up to about 1 tablespoon of each). Add the mixture to a blender or food processor. Add in about ½ cup water to start and process the mixture until smooth. Blend in more water if desired until the sauce has reached your desired thickness/consistency.
Store in airtight containers in the refrigerator up to 2 weeks.