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Ingredients
- 3 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 Fresno chile or red jalapeño, seeded, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- ½ cup Worcestershire sauce
- ½ cup red wine vinegar
- ¼ cup (packed) dark brown sugar
- 2 tablespoons whole grain mustard
- Few dashes of hot sauce
Preparation
Step 1
Heat 2 Tbsp. oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with ½ cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Store sauce in fridge to keep.