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Categories:
sunflower yellow onion garlic tomato juice tomato sauce white vinegar water unsulfured molasses chile powder mustard powder Worcestershire sauce sugar cumin seeds oregano coarse salt freshly ground black pepper jalapeno chile unsalted butter
Viewed: 71 - Published at: 8 years agoIngredients
- 2 tablespoons sunflower or other neutral-tasting oil
- 1 medium yellow onion, cut into small dice
- 3 garlic cloves, crushed and peeled
- 1 1/2 cups tomato juice
- 1 can (8 ounces) tomato sauce
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 2 tablespoons unsulfured molasses
- 1 tablespoon ancho chile powder
- 1 teaspoon mustard powder
- 2 tablespoons Worcestershire sauce
- 2 tablespoons packed dark-brown sugar
- 1/2 teaspoon toasted cumin seeds, finely ground
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 jalapeno chile, halved lengthwise (remove ribs and seeds for less heat)
- 2 tablespoons unsalted butter, room temperature (optional)
Method
- HEAT THE OIL in a medium saucepan over medium heat.
- Cook onion until softened, stirring occasionally, about 3 minutes; add garlic and cook until fragrant.
- Add remaining ingredients except butter; stir several times to blend.
- Bring to a simmer; partially cover and cook over low heat until thick, about 1 hour.
- Remove and discard jalapeno.
- Puree sauce (with butter, if desired) in a food processor or blender until smooth.
- Serve warm or at room temperature.
- The sauce can be refrigerated in an airtight container up to 1 week.
