Yield: about 2-3/4 cups
This is an almost direct version of my Dad’s hot sauce and is the barbecue sauce we proudly use in my restaurant One Flew South. It’s a light, tangy concoction meant for mixing into cooked meats like pulled pork and chicken.
Ingredients
- 1-1/2 Tbs. olive oil
- 1 small yellow onion, thinly sliced crosswise (1-1/4 cups)
- 2 cloves garlic, thinly sliced
- 2 cups apple-cider vinegar
- 2 Tbs. cane sugar
- 2 Tbs. Worcestershire sauce
- 1 Tbs. molasses
- 1 Tbs. soy sauce
- 1 Tbs. tomato paste
- 1 tsp. coarsely ground black pepper
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1/2 tsp. cayenne
Nutritional Information
- Nutritional Sample Size 2 Tbs.
- Calories (kcal) : 25
- Fat Calories (kcal): 10
- Fat (g): 1
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): .5
- Cholesterol (mg): 0
- Sodium (mg): 125
- Carbohydrates (g): 3
- Fiber (g): 0
- Sugar (g): 2
- Protein (g): 0
Preparation
- In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the onion and garlic, and cook, stirring often, until the onion is soft and just beginning to turn golden, 5 minutes.
- Add the vinegar, sugar, Worcestershire, molasses, soy sauce, tomato paste, black pepper, pepper flakes, salt, and cayenne. Increase the heat to medium high, and bring to a boil, stirring as the sauce heats.
- Once the sauce reaches a boil, turn off the heat, stir, and cover. Let sit for 30 minutes for the flavors to meld. Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Tip
This sauce can be blended for a smoother consistency.
Ingredient Spotlight
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IN THIS RECIPECider Vinegar
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IN THIS RECIPEWorcestershire Sauce
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FEATUREDShishito Peppers
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