1 large yellow onion, chopped
4 cloves garlic, minced
1 tablespoon grapeseed or other neutral oil
1 cup tomato paste
1 cup Dijon mustard
3/4 cup apple cider vinegar
3/4 cup honey
3/4 cup hoisin sauce
1/2 cup Worcestershire sauce
1/2 cup low-sodium soy sauce
2 tablespoons New Mexican chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on medium low heat, saute the onions and garlic in the oil for 8 to 10 minutes, until the onions are translucent but *not* browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes.
Remove from heat and let cool slightly, then strain through a fine mesh sieve, pushing down on the solids to get all the juices through. This can take a while.
Use immediately, refrigerate in an airtight jar for a month or so, or freeze in cup portions for a few months.
I have barbecue sauce issues. I think 90 percent of sauces I’ve ever tasted are too sweet and so avoid eating much American barbecue. This sauce, however, is an adapted-over-time early recipe of mine and definitely focuses more on the tangy and spicy elements. And we love it.