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yellow onions garlic canola oil tomato paste mustard apple cider vinegar molasses brown sugar hoisin sauce Worcestershire sauce soy sauce ground new mexico chile powder ground cumin red pepper
Viewed: 73 - Published at: 7 years agoIngredients
- 3 yellow onions, chopped
- 8 -10 garlic cloves, minced
- 1/2 cup canola oil or 1/2 cup vegetable oil
- 2 cups tomato paste
- 2 cups Dijon mustard
- 1 1/2 cups apple cider vinegar
- 2 cups molasses
- 1 cup brown sugar
- 1 1/2 cups hoisin sauce
- 1 cup Worcestershire sauce
- 3/4 cup low sodium soy sauce
- 4 tablespoons ground new mexico chile powder (this is simply ground New Mexico Chiles. *See notes for help finding it.)
- 2 tablespoons ground cumin
- 1 tablespoon crushed red pepper flakes
Method
- Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
- Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
- Stir in the remaining ingredients.
- Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
- Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
- You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce....
- To Boiling Water Bath Can the Sauce for Shelf Storage:
- Fill sterile canning jars to within 1/4-inch of the top.
- Wipe the rims with a paper towel dipped in vinegar.
- Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
- Place in a canner with water to cover the lids by 2-inches.
- Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
- Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
- To Pressure Can the Sauce for Shelf Storage:
- Fill sterile canning jars to within 1-inch of the top.
- Wipe rims with a paper towel dipped in vinegar.
- Place lids on jars and screw on rings to finger-tip tightness.
- Place in a pressure canner according to your manufacturer's instructions.
- Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
- Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
- Transfer the jars to a cooling rack to rest for 24 hour hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
