Sunday, January 8, 2012

Simple BBQ Sauce

Perfect BBQ sauce for playing around with. A lot of people do raspberry or peach or chipotle flavor and all that pizazz, but I know just as well that I can do a great sauce now and put it with raspberries and peaches and chipotle later--more variety in one bottle, and a great standard to have on hand.

My favorite use for this of ALL TIME?? Yakisoba, mmm....take some cooked ramen and stir-fry it with veggies, sesame oil, soy sauce and BBQ sauce, you get heaven. Or another Japanese junk food favorite of mine is Okonomiyaki--cabbage pancakes smothered in BBQ sauce...SO good.



-1 red onion, diced
-12 roma tomatoes, cored & chopped
-5 cloves garlic
-3/4 to 1 c. vinegar (depends on how sour you like yours, I like mine really sour!)
-1 jalapeño, halved & seeded
-1/4 c. brown sugar
-1/4 c. molasses
-2 Tbs. Worcestershire sauce
-1 tsp. salt
-1 tsp. corn starch mixed with 2 Tbs. water


Heat 3 Tbs. veggie oil in a pot over medium-low heat. Add the onion and cook until just beginning to turn brown, about 7 minutes.

Meanwhile, put the tomatoes, garlic, vinegar, and jalapeño in a blender and blend until smooth. When the onion is ready, pour the tomato mixture into the pot and turn the heat to high. Add the sugar, molasses, Worcestershire sauce, and salt. Quickly, pour this mixture in a blender and blend until smooth. Add back to the pot, and cook over medium-high heat until about a quarter of the water has evaporated and the flavors meld, about 10-12 minutes. The mixture should be relatively thick by now, just a little watery. Stir the corn starch and water well and pour into the sauce. Stir sauce until thickened. Turn off heat, let cool, and fill your bottles to the top!

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