Simple Sweet and Tangy Barbecue SauceJuly 3, 2010 at 3:58 pm | Posted in condiments, savory things | 6 Comments
It’s Fourth of July weekend! Long, warm days out in the yard, kids running around with sparklers, grown-ups grilling with a beer in one hand…ahhhh. Oh, wait, I don’t have a house in the country, or even a balcony, and alas, no sparklers. But I do have an oven, a six-pack and a jar of homemade barbecue sauce, so I can still do my thing…BTW, “my thing” this year is pulled chicken sandwiches.
I have been making this sauce recipe for years, and I just love it. It’s perfect for slathering on all types of meat and veg…and come Monday it will make for an amazing leftover barbecue chicken pizza! I’m fully aware that some people gag at the thought of liquid smoke…if that includes you (or if you are lucky enough to have a charcoal grill), leave it out. Another way to get good smokiness and a little heat is by replacing the liquid smoke, hot sauce and cayenne with a couple tablespoons of the sauce from a can of chipotles in adobo.
Happy Fourth, and happy grilling!
Simple Sweet and Tangy Barbecue Sauce– makes 1 1/2 cups
adapted from Cooks Illustrated (July 2000)
1 medium onion, peeled and quartered
1 c ketchup
2 T cider vinegar
2 T Worcestershire sauce
2 T Dijon mustard
5 T molasses
1 t hot pepper sauce , such as Tabasco
1/4 t ground black pepper
1 1/2 t liquid smoke (optional)
2 T vegetable oil
1 medium clove garlic, minced (about 1 teaspoon)
1 t chili powder
1/4 t cayenne pepper
-Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.
-Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.
-Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)