Adapted from one of my
all-time idols…Ina Garten…this sauce is delicious. I will be teaching it all summer in my BBQ classes. If you freeze it, do so in small batches, so none ever goes to waste.
Makes 6 cups
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup agave
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup tamari
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon Bonnie’s Beach BBQ Blend
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.
This sauce freezes for months.