Spicy Smoky Barbecue Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 3 yellow onions, chopped
• 8 -10 garlic cloves, minced
• 1/2 cup canola oil or 1/2 cup vegetable oil
• 2 cups tomato paste
• 2 cups dijon mustard
• 1 1/2 cups apple cider vinegar
• 2 cups molasses
• 1 cup brown sugar
• 1 1/2 cups hoisin sauce
• 1 cup worcestershire sauce
• 3/4 cup low sodium soy sauce
• 4 tablespoons ground new mexico chile powder (this is simply ground new mexico chiles. *see notes for help finding it.)
• 2 tablespoons ground cumin
• 1 tablespoon crushed red pepper flakes

Recipe

• 1 add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
• 2 cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. do not brown the onions and garlic.
• 3 stir in the remaining ingredients.
• 4 bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
• 5 remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
• 6 you can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce….
• 7 to boiling water bath can the sauce for shelf storage:.
• 8 fill sterile canning jars to within 1/4-inch of the top.
• 9 wipe the rims with a paper towel dipped in vinegar.
• 10 lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
• 11 place in a canner with water to cover the lids by 2-inches.
• 12 bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
• 13 turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
• 14 remove rings, wipe jars, label and store in a cool, dry place for up to a year.
• 15 to pressure can the sauce for shelf storage:.
• 16 fill sterile canning jars to within 1-inch of the top.
• 17 wipe rims with a paper towel dipped in vinegar.
• 18 place lids on jars and screw on rings to finger-tip tightness.
• 19 place in a pressure canner according to your manufacturer’s instructions.
• 20 process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
• 21 allow the pressure canner to come back to atmosphere naturally. (do not cool canner by pouring water over it.).
• 22 transfer the jars to a cooling rack to rest for 24 hour hours.
• 23 remove rings, wipe jars, label and store in a cool, dry place for up to a year.