I did my annual “really-clean-the-fridge” project this week, and as a result threw out all of those expired bottles of condiments that accumulate over time. I decided that I was not going to cheat and replace any of them – I can make them all, right??
So, first on the list…barbecue sauce. We’re not huge users of this in our house, but I like a little on a black bean burger, or sometimes we’ll put some on chicken to grill it. I am pretty particular about my sauce, so I was curious to see how this first attempt went. Thanks to www.farmgirlfare.com for the recipe!
- 2 tablespoons olive oil
- 2 1/2 cups finely chopped onion
- 2-4 cloves garlic, minced
- 3 tablespoons brown sugar
- 3 tablespoons molasses
- 1/3 cup apple cider vinegar
- 1 6 ounce can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- several grinds fresh pepper
- 1 1/2 cups water
- Heat the olive oil in a 4 quart pot.
- Add the onions and cook over medium heat, stirring frequently until they start to soften; then reduce heat and cook until caramelized, about 20-30 minutes.
- Increase the heat back up to medium, make a space in the center of the pot, add the garlic, and cook, stirring, for one minute.
- Add the molasses, apple cider vinegar, tomato paste, cumin, chili powder, cayenne, salt, and pepper; stir to combine.
- Add the water. (if you’re going to puree your sauce, do it now)
- Bring the sauce to a gentle boil, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes.
- Serve hot with whatever you like, or store in a covered container in the refrigerator.
- I followed the instructions to a tee – probably the first time ever!
- I did choose to puree; I didn’t like the idea of chunks in my barbecue sauce. I used an immersion blender at the stage noted above.
- It was not a bad first attempt. The flavor was actually quite good – I think it was just a little more tomato-ish than I wanted. I will absolutely use it and maybe it will grow on me, but if not then my next attempt will be to find one that is a little less bright red and more like your standard store-bought barbecue sauce.
- So I let this sit in the fridge for a little while, thinking I just wasn’t as enthused about it as I had hoped. Last night I decided to grill up a chicken breast so I slathered it in the homemade BBQ sauce. It was delicious! And when I licked off the spoon after stirring up the contents of the jar, I remembered that I really did like the taste. Again – not the standard almost purplish BBQ sauce that I was imagining, but still really flavorful and good.