Texas Barbecue Sauce
Martha Stewart's Cooking School, Episode 110
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/3 cup neutral tasting oil, such as safflower
- 2 onions, diced (about 5 cups)
- 8 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 2 teaspoons chile powder
- 1/3 cup unsulfured molasses
- 3/4 cup packed dark-brown sugar
- 2 cans (28 ounce) crushed tomatoes, plus 2 1/2 cups reserved juice
- 1 1/2 cups cider vinegar
- 3 tablespoons white vinegar, plus more to taste
- 2 tablespoons Worcestershire sauce
- Heat a dry skillet over medium-high until hot. Add coriander and cumin seeds and cook, swirling pan occasionally, until fragrant and toasted, about 1 minute. Let cool, then grind in a spice grinder or mortar and pestle.
- Heat oil in a large pot over medium heat. Add onions and saute until translucent and tender, stirring occasionally, about 10 minutes. Add garlic, 1 teaspoon salt, 1/2 teaspoon pepper, spices, molasses, and brown sugar; stir to combine. Cook, stirring frequently, 3 minutes. Add tomatoes, reserved juice, and cider vinegar and bring to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture is thick and dark, about 1 hour.
- Let cool slightly then puree sauce in a blender. Add white vinegar and Worcestershire; puree until smooth. Season to taste with additional salt, pepper, and white vinegar. Sauce can be refrigerated up to 3 days in an airtight container; let cool completely before storing, and reheat over medium before serving.
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