Ingredients
-
1 tablespoon minced garlic (3 cloves)
-
1/2 cup vegetable oil
-
1 cup tomato paste (10 ounces)
-
1 cup cider vinegar
-
1 cup honey
-
1/2 cup Worcestershire sauce
-
1 cup Dijon mustard
-
1/2 cup soy sauce
-
1 cup hoisin sauce
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1/2 tablespoon crushed red pepper flakes
-
1 1/2 cups chopped yellow onions (1 large onion)
Instructions
- 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 tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
- Use immediately or store in the refrigerator.
- The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!