This classic grilling sauce has the perfect balance of sweet, tangy and spicy — great on chicken, ribs or just about anything!
- 1/3 cup canola oil
- 3 small onions, diced (3 cups)
- 6 garlic cloves, minced (3 tablespoons)
- 1 tablespoon plus 2 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground pepper
- 1 1/2 teaspoons ancho chili powder powder
- 1/2 teaspoon whole coriander seeds, toasted and ground
- 1/4 teaspoon whole cumin seeds, toasted and ground
- 1/2 cup unsulfured molasses
- 1/3 cup packed dark-brown sugar
- 4 cups crushed tomatoes (about 1 1/3 28-ounce cans)
- 3/4 cup cider vinegar
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1/2c bourbon
- 1/4c maple syrup
- 2 cups water, plus more if needed
- Heat oil in a medium pot over medium heat. Add onions and garlic, and saute until translucent and tender, about 10 minutes.
- Add 1 teaspoon salt, 1/2 teaspoon pepper, the chili powder, coriander, cumin, molasses, and sugar. Stir and simmer for 3 minutes. Add tomatoes and cider vinegar, and bring to a simmer. Reduce heat to medium-low, and simmer gently, stirring occasionally, until mixture is thick and dark, 2 1/2 to 3 hours. Add more water if needed to loosen up the mixture; reduce heat to low if sauce is simmering too quickly.
- Puree sauce using a blender or immersion blender. Add remaining 4 teaspoons salt, remaining teaspoon pepper, the white vinegar, bourbon, maple syrup, and Worcestershire sauce, and puree some more. With blender running, carefully add water in a slow, steady stream. Blend until mixture is smooth and emulsified, adding more water if needed. Let cool.
- Slather on anything that will sit still long enough.
For step-by-step instructions for this recipe and more, visit Pithy and Cleaver.