Yes, it’s been ages – I know. But in my defense, I was super busy with work-stuff, projects and (ahem, ahem) vacation. You will get a slight benefit from my endless excuses – I will, over the coming weeks, post fabulous pictures of the ridiculous food we got to eat (and yes, ridiculous is the perfect way to describe it). I wanted to start back with this great recipe I made before I traveled, a few weeks back, and have continued to make and package to friends and family: Tangy BBQ Sauce.
While the weather is, for the most part, gross and icky – there are those few gorgeous sunny weekend’s, and this recipe is for those days. There are tons of great BBQ recipes out there – spicy, peppery, asiany, tomato-based, etc. This one is has more of a tangy twist. Of all the easy recipes I’ve made, this has got to be the easiest, since it consists of literally just dumping ingredients into a massive pot and letting them stew.
1 1/2 cups of chopped yellow onion (about 1 whole onion)
1 tablespoon garlic, minced
1/2 cup of vegetable oil
1 cup of tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon red-pepper flakes
On low heat, saute the onions and garlic in vegetable oil for a good 15 minutes. Once the onions have softened, add all the remaining ingredients into the pot and simmer for 30 minutes. Once complete, either use immediately or refrigerate.
I found some leftover jars around the house, cleaned them out, labeled them, and packaged a few to send to friends and family. With my portion, I marinated lamb chops for two days and grilled them on the barbecue. They came out gorgeously glazed.
Recipe, courtesy of smittenkitchen