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Sauce: Texas Barbecue Sauce

Source of Recipe

From "Martha's American Food" by Martha Stewart


List of Ingredients

â—¦ ¼ teaspoon cumin seeds
â—¦ ½ teaspoon coriander seeds
â—¦ â…“ cup neutral-tasting oil, such as safflower
â—¦ 3 small sweet onions, diced (about 3 cups)
â—¦ 6 cloves garlic, minced (about 3 tablespoons)
â—¦ Coarse salt and freshly ground pepper
â—¦ 1 tablespoon ground dried chile, preferably ancho
â—¦ ½ cup unsulfured molasses
â—¦ ½ cup packed dark brown sugar
â—¦ 4 cups crushed tomatoes (from two 28-ounce cans)
â—¦ ¾ cup cider vinegar
â—¦ ¼ cup distilled white vinegar
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 2 cups water, plus more if needed


Recipe

Heat a dry skillet over medium-high until hot. Add cumin and coriander seeds and cook, swirling pan occasionally, until fragrant, 30 to 60 seconds. Let cool, then grind in a spice grinder or clean coffee mill.

Heat oil in a medium pot over medium. Add onions and garlic, and sauté until translucent and tender, stirring occasionally, about 10 minutes. Add 1 teaspoon salt, ½ teaspoon pepper, the spices, molasses, and brown sugar; stir to combine. Cook, stirring frequently, 3 minutes. Add tomatoes and cider vinegar and bring to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture is thick and dark, about 1 hour. Reduce heat to low if sauce is simmering too quickly.

Let cool slightly, then purée sauce in a blender. Add 1 tablespoon salt, 1 teaspoon pepper, the white vinegar, and Worcestershire; purée until smooth. With blender running, carefully add the water in a slow, steady stream. Blend until mixture is smooth and emulsified, adding more water if necessary, needed. Season with more salt and pepper. (Sauce can be refrigerated up to 3 days in an airtight container; let cool completely before storing, and reheat over medium before serving.)

Makes 8 cups