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5 from 2 votes

Spicy Smoky Barbecue Sauce

Spicy, smoky, smooth, spoonable, pourable, dunkable, brushable; this barbecue sauce is everything a great barbecue sauce should be.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 32
Calories 192kcal
Author Rebecca Lindamood

Ingredients

  • 3 yellow onions chopped
  • 8-10 cloves garlic minced
  • 1/2 cup canola or vegetable oil
  • 2 cups tomato paste
  • 2 cups Dijon mustard
  • 1 1/2 cups apple cider vinegar
  • 2 cups molasses
  • 1 cup raw or brown sugar
  • 1 1/2 cups hoisin sauce
  • 1 cup Worcestershire sauce
  • 3/4 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

  • Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
  • Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
  • Stir in the remaining ingredients.
  • Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
  • Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
  • 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:

  • Fill sterile canning jars to within 1/4-inch of the top.
  • Wipe the rims with a paper towel dipped in vinegar.
  • Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
  • Place in a canner with water to cover the lids by 2-inches.
  • Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
  • 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.
  • 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:

  • Fill sterile canning jars to within 1-inch of the top.
  • Wipe rims with a paper towel dipped in vinegar.
  • Place lids on jars and screw on rings to finger-tip tightness.
  • Place in a pressure canner according to your manufacturer's instructions.
  • Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
  • Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.)
  • Transfer the jars to a cooling rack to rest for 24 hour hours.
  • 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 3/4 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.

Nutrition

Calories: 192kcal | Carbohydrates: 36g | Protein: 2g | Fat: 4g | Sodium: 829mg | Potassium: 657mg | Fiber: 2g | Sugar: 29g | Vitamin A: 645IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 3mg