Basic Barbecue Sauce
NOTE: This
recipe makes about 3 cups, enough for several batches of
chicken.
2 tablespoons vegetable oil
1 medium onion, minced
1 can (8 ounces) tomato sauce
1 can (28 ounces) whole tomatoes with juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons liquid smoke, optional
1 teaspoon salt
2 teaspoons ground black pepper
1/4 cup orange juice
INSTRUCTIONS:
1. Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion and sauté, stirring frequently, until golden brown, 7 to 10 minutes. Add remaining ingredients. Bring to boil, reduce heat to lowest possible setting, and simmer, uncovered, until thickened, 2 to 21/2 hours.
2. Purée sauce, in batches if necessary, in food processor or blender. Transfer to airtight container. (Can be refrigerated for 2 weeks.)
3. Brush chicken parts with sauce about 2 minutes before they are done, turning and brushing again after 1 minute.
VARIATIONS:
Barbecue Sauce with Mexican Flavors
To completed and cooled sauce, add 11/2 teaspoons ground cumin, 11/2 teaspoons chili powder, 6 tablespoons lime juice, and 3 tablespoons chopped fresh cilantro leaves.
Barbecue Sauce with Asian Flavors
To completed and cooled sauce, add 1 tablespoon minced fresh gingerroot, 6 tablespoons soy sauce, 6 tablespoons rice wine vinegar, 3 tablespoons sugar, and 11/2 tablespoons Asian sesame oil.