Homemade Barbecue Sauce
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Makes: 4 cups
1 cup Chopped Onion (about 1 medium sized onion)
3 gloves of Garlic, Minced
1/4 cup Olive Oil
1 cup Tomato Paste (10 ounces)
1 cup Apple Cider Vinegar
1 cup Honey
1 cup Dijon Mustard
1 cup Hoisin Sauce
1/2 cup Worcestershire Sauce
1/2 cup Soy Sauce
1 tbsp. Chili Powder
1 tbsp. Cumin
1 tsp. Chili Flakes
1 tsp. Fresh Ground Black Pepper
In a large saucepan over medium heat, sauté the onions in the olive oil until tender, about 7-10 minutes. Add the garlic and sauté until they are just about to brown and the onions are translucent, about 5 minutes.
Add the tomato paste, apple cider vinegar, honey, dijon mustard, hoisin sauce, worcestershire sauce, soy sauce, chili powder, cumin, chili flakes, and pepper. Lower the heat to low and let simmer, uncovered, for 30 minutes.
Be sure to occasionally stir the sauce so nothing sticks to the bottom and sides of the pan, and the ingredients are able to meld together. After 30 minutes have passed, taste the sauce and make sure the flavors have developed. Add more spices if needed. I recommend not adding salt because some of the ingredients added already contain salt, however it is your preference.
This recipe makes a lot of barbecue sauce. At first it seems as if it’s too much sauce, but it does reduce quite a bit while cooking.
When finished, pour the sauce into a glass jar and let cool uncovered for about 15 minutes. Cover and place in refrigerator until needed. Alternatively, you can use the sauce immediately by marinating chicken in it, brushing it on chicken, or anything else you would like to do. You can also serve it as a dipping sauce.
This barbecue sauce keeps for quite a while (just make sure it is stored in a sealed container in the refrigerator). I still have this batch in my refrigerator that I made about 2 weeks ago. I kept the last batch for about 1 1/2 months and it was definitely still good!
Recipe adapted from Barefoot Contessa.