Food & Cooking Recipes Holidays & Events Game Day Recipes Texas Barbecue Sauce 3.2 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2022 Print Rate It Share Share Tweet Pin Email Yield: 12 Serves For her take on smoky Texas-style BBQ sauce, Martha uses coriander and cumin seeds as well as chile powder, plenty of garlic, and two kinds of vinegar. The result is a sweet, tangy, and spicy sauce just right for grilling season. Ingredients 1 teaspoon coriander seeds ½ teaspoon cumin seeds ⅓ 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 ⅓ cup unsulfured molasses ¾ cup packed dark-brown sugar 2 cans (28 ounce) crushed tomatoes, plus 2 ½ cups reserved juice 1 ½ cups cider vinegar 3 tablespoons white vinegar, plus more to taste 2 tablespoons Worcestershire sauce Directions 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. Rate it Print