Spicy Smoky Barbecue Sauce
Author: 
Recipe type: Condiment, Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 pints
 
Spicy, smoky, smooth, spoonable, pourable, dunkable, brushable; this barbecue sauce is everything a great barbecue sauce should be.
Ingredients
  • 3 yellow onions, chopped
  • 8-10 cloves garlic, minced
  • ½ cup canola or vegetable oil
  • 2 cups tomato paste
  • 2 cups Dijon mustard
  • 1½ cups apple cider vinegar
  • 2 cups molasses
  • 1 cup raw or brown sugar
  • 1½ cups hoisin sauce
  • 1 cup Worcestershire sauce
  • ¾ cup low-sodium soy sauce
  • 4 tablespoons ground New Mexican chili powder (this is simply ground New Mexico Chiles. *See notes for help finding it.)
  • 2 tablespoons ground cumin
  • 1 tablespoon crushed red pepper flakes
Instructions
  1. Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
  2. Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
  3. Stir in the remaining ingredients.
  4. Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
  5. Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
  6. You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce...
To Boiling Water Bath Can the Sauce for Shelf Storage:
  1. Fill sterile canning jars to within ¼-inch of the top.
  2. Wipe the rims with a paper towel dipped in vinegar.
  3. Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
  4. Place in a canner with water to cover the lids by 2-inches.
  5. Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
  6. Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
  7. Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
To Pressure Can the Sauce for Shelf Storage:
  1. Fill sterile canning jars to within 1-inch of the top.
  2. Wipe rims with a paper towel dipped in vinegar.
  3. Place lids on jars and screw on rings to finger-tip tightness.
  4. Place in a pressure canner according to your manufacturer's instructions.
  5. Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
  6. Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.)
  7. Transfer the jars to a cooling rack to rest for 24 hour hours.
  8. Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
Notes
If you opt to freeze the sauce, be sure to do so in serving sized portions. It doesn't do you any good to have a ¾ gallon block of rock-solid, frozen barbecue sauce in the freezer! *If you're having difficulty finding Ground New Mexico Chile Powder, see the Pantry Builder link below the recipe.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/05/26/spicy-smoky-barbecue-sauce/