Quick Barbecue Sauce
makes about 11/2 cups
NOTE: Owing to
its high sugar content, this sauce will burn when brushed onto
foods over a hot fire. To prevent burning, brush the sauce onto
grilled foods during the last few minutes of cooking or right after
they come off the grill.
1 medium onion, quartered
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
5 tablespoons molasses
1 teaspoon hot pepper sauce, such as Tabasco
1/4 teaspoon ground black pepper
11/2 teaspoons liquid smoke
2 tablespoons vegetable oil
1 medium garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
INSTRUCTIONS:
1. Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-meshed sieve into liquid measuring cup, pushing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.
2. Whisk together ketchup, cider vinegar, Worcestershire sauce, mustard, molasses, hot pepper sauce, black pepper, liquid smoke, and onion juice in medium bowl.
3. Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, 30 to 45 seconds. Whisk in ketchup mixture and bring to a boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using or serving. (Can be covered and refrigerated up to 7 days.)