Yield: about 3-4 cups

Ingredients

1/3 cup vegetable or canola oil
3 cups yellow onion, chopped
6 cloves garlic, minced
4 tsp. kosher salt, divided
1 tsp. chili powder
¼ tsp. ground coriander
¼ tsp. ground cumin
2-3 tbsp. honey
1/3 cup unsulfured molasses
1/3 cup dark brown sugar, packed
2 (28 oz.) cans diced tomatoes (fire-roasted, if available)
¾ cup cider vinegar
¼ cup white vinegar
2 tbsp. Worcestershire sauce
2-3 tsp. black pepper
½-2 cups water

  • step 1: HideShow Images

    In a large stockpot or Dutch oven, heat the oil over medium-high heat.  Add the onions and garlic and sauté until tender, about 5-6 minutes.  Mix in 1 teaspoon of the kosher salt, the chili powder, coriander and cumin.  Stir in the honey, molasses and dark brown sugar.  Mix well and boil for about 3 minutes.  Stir in the tomatoes and cider vinegar.  Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened.

  • step 2: HideShow Images

    Stir in the white vinegar and Worcestershire sauce.  Season with salt and pepper to taste (up to about 1 tablespoon of each).  Add the mixture to a blender or food processor.  Add in about ½ cup water to start and process the mixture until smooth.  Blend in more water if desired until the sauce has reached your desired thickness/consistency.

  • step 3: HideShow Images

    Store in airtight containers in the refrigerator up to 2 weeks.