homemade barbecue sauce

By Jackie618

recipe from smitten kitchen

This is a tangy, subtly spicy, delicious mutt of a barbecue sauce. On her show, Ina Garten explained that she had at one point tried to develop different sauces to complement different cuisines — from Asian to various South Eastern regions — but only when she mixed them all together in frustration did she find exactly her barbecue sauce nirvana. I couldn’t agree more. I make this all summer, freeze leftovers in one-cup servings, and sob when we run out.

Ingredients

• 1 1/2 cups chopped yellow onion (1 large onion)
• 1 tablespoon minced garlic (3 cloves)
• 1/2 cup vegetable oil
• 1 cup tomato paste (10 ounces)
• 1 cup cider vinegar
• 1 cup honey
• 1/2 cup Worcestershire sauce
• 1 cup Dijon mustard
• 1/2 cup soy sauce
• 1 cup hoisin sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 tablespoon crushed red pepper flakes

Details

Servings 6
Adapted from smittenkitchen.com

Preparation

Step 1

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

Do ahead: This sauce freezes excellently, for months at at time.