Texas-Style Barbecue Sauce (ATK)

By hmp13

Ingredients

• 2 tablespoons unsalted butter
• 1/4 cup minced onion
• 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
• 1 1/2 teaspoons chili powder
• 2 cups tomato juice
• 3/4 cup distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon powdered mustard mixed with 1 tablespoon water
• 1 teaspoon minced chipotle chile in adobo
• 2 tablespoons molasses or dark molasses (not blackstrap)
• 1 1/2 teaspoons table salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt; increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir in pepper and remaining 1/4 cup vinegar. Cool to room temperature before serving. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)