Taste the Air-Chilled Difference®

BBQ Sauce

by , Chef , Elaine’s on Franklin, Chapel Hill, North Carolina

Easy Recipe
  • 1 onion, peeled and sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 32 ounces peeled and crushed tomatoes
  • 1/3 cup cider vinegar
  • 1/3 cup brown sugar
  • 3 tablespoon sorghum molasses
  • 1 tablespoon toasted, ground cumin
  • 2 teaspoons salt
  • 2 canned chipotles in adobo sauce

In a 1-gallon stainless steel saucepot, sauté onion and garlic in olive oil until onions are softened. Add all remaining ingredients and bring to a simmer. Simmer on low for 1 hour. Remove from heat, and let stand for 5 minutes. Transfer to a blender and blend to desired consistency. This sauce can be made in advance, stored in an airtight container in the refrigerator, and will last for up to 2 months.