Father's Day BBQ Sauce

  • Yield: Makes about 1 quart

Source: Martha Stewart Living Television


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 Spanish onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28-ounces) crushed tomatoes
  • 1 canned chipotle chile, packed in adobo sauce, minced
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons cider vinegar
  • 1/4 cup unsulfured molasses
  • Juice of 1/2 lemon
  • Coarse salt and freshly ground black pepper


  1. In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.

  2. Stir in tomatoes, chile, Worcestershire, vinegar, molasses, and lemon juice. Simmer over medium-low heat until reduced by a fourth, stirring occasionally, about 45 minutes.

  3. Working in batches, purée sauce in a blender. Season with salt and black pepper. Refrigerate in a jar up to 2 weeks.


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