To quote, Deb, “This is a tangy, subtly spicy, delicious mutt of a barbecue sauce.” I wanted to come up with my own original description, but really? How do I come close to the awesomeness that is summed up in that description?
This is a delicious barbecue sauce. It is a total hodgepodge of flavors from all over the world combined into one unique sauce. My husband loved this sauce as soon as he tasted it while it was still simmering on the stove.
I was actually searching for a spicier BBQ sauce, something close to our beloved Rudy’s sauce, however this recipe was recommended so highly and turned out so different from anything I’ve tried before, it is a keeper.
I now have two extra jars of it in the freezer, for the next time I am in need of great barbecue sauce.
- 1 large onion about 1 ½ cups finely minced
- 3 garlic cloves about 1 tablespoon minced
- 1/2 cup light flavored olive oil
- 1 cup tomato paste 10 ounces
- 1 cup apple cider vinegar
- 1 cup honey
- 1 cup Dijon mustard
- 1 cup hoisin sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- 2 tablespoons chili powder I used NM red chili
- 1 tablespoon ground cumin
- 1/2 tablespoon crushed red pepper flakes
- In a large pot over low heat, saute the onions and garlic with the oil for about 15 minutes. Cook them just until the onions are translucent, not browned. Add all remaining ingredients and bring to a boil while stirring. Reduce heat to a simmer and then simmer uncovered for 30 minutes.
- Use immediately or let cool and then store in refrigerator or freezer.
- This recipe makes 6 cups and the leftovers freeze well.