SPICY TEXAS BARBECUE SAUCE

By gammy

HARRISON FORD'S SON, BEN CREATED THIS RECIPE FOR HIS DAD
SPICY-SWEET SAUCE
YIELD 2-1/2 CUPS

Ingredients

• 1 MEDIUM ONION, SLICED
• 2 MEDIUM ROMA TOMATOES, HALVED
• 4 LARGE GARLIC CLOVES, CRUSHED
• 1/4 CUP CANOLA OIL, DIVIDED
• 1 CUP KETCHUP
• 6 TABLESPOONS APPLE CIDER VINEGAR
• 1/4 CUP ORANGE JUICE
• 1/4 CUP PACKED LIGHT BROWN SUGAR
• 2 TABLESPOONS WHITE VINEGAR
• 2 TABLESPOONS WORCESTERSHIRE SAUCE
• 2 TABLESPOONS MOLASSES
• 1 TABLESPOON PAPRIKA
• 1 TABLESPOON CHILI POWDER
• 2-1/4 TSP FRESHLY GROUND PEPPER, PLUS MORE TO TASTE
• 1 TSP SALT, PLUS MORE TO TASTE
• 1/4 TSP GROUND CUMIN
• 1/8 TSP GROUND CORIANDER

Preparation

Step 1

PREHEAT OVER TO 400 DEGREES
TOSS ONION, TOMATOES AND GARLIC WITH 1 TBSP OIL. ARRANGE ONION AND TOMATO IN A SINGLE LAYER ON A LARGE SHEET PAN. SPRINKLE WITH SALT AND PEPPER; ROAST 10 MINUTES. ADD GARLIC TO PAN; ROAST 10 MINUTES OR UNTIL VEGETABLES ARE SOFT.
WHISK TOGETHER REMAINING 3 TBSP OIL AND REMAINING INGREDIENTS IN A MEDIUM SAUCEPAN. STIR IN ROASTED VEGETABLES; BRING TO A BOIL. REDUCE HEAT TO LOW. SIMMER TWO HOURS, UNCOVERED, STIRRING OCCASIONALLY. COOL SLIGHTLY AND PUREE IN A BLEND OR FOOD PROCESSOR.