Tangy Barbecue Sauce
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Martha Stewart Living, June 2010
- Prep Time 15 minutes
- Total Time 2 hours 30 minutes
- Yield Makes 3 cups
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Ingredients
- 2 tablespoons safflower oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 1/4 teaspoons chili powder
- 1 can (28 ounces) whole peeled tomatoes, pureed with juice
- 3/4 cup water, plus more if needed
- 1/4 cup packed dark-brown sugar
- 1/4 cup ketchup
- 2 tablespoons cider vinegar
Directions
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Heat oil in a medium saucepan over medium-high heat. Cook onion, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute.
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Add tomatoes, 3/4 cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly.
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Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.
Cook's Note
Barbecue sauce can be refrigerated for up to 1 week.
Great sauce.. Makes you forget about the store bought stuff and no chemicals and HF corn syrup.