Classic Barbecue Sauce

By Texaschef11

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.