BBQ Sauce

I’ve always said that I like my barbecue sauce like I like my men, a little sweet, a little spicy, and a little chunky.
For those who dare….
Here’s my recipe:


1 1/2 cups chopped yellow onion (1 large onion)
1 (or two, if you’re bold) jalapeño peppers, seeded and diced.
1 tablespoon minced garlic (3 cloves)
3 tablespoons vegetable oil
1 cup tomato paste (10 ounces)
1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1/2 cup whole grain mustard
1/2 cup soy sauce
1 cup hoisin sauce
1/2 cup molasses
2 or three good shakes of liquid smoke
2 tablespoons chili powder
1 tablespoon ground cumin
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 dashes hot pepper sauce
1/2 tablespoon crushed red pepper flakes


In a large saucepan on low heat, sauté the onions, jalapeño and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, ketchup, brown sugar, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, molasses, liquid smoke, chili powder, cumin, dry mustard, paprika, hot pepper sauce and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Yield: 1 1/2 quarts

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