BAR AMERICAIN BARBECUE SAUCE

Bar Americain Barbecue Sauce image

Yield Makes about 2 1/2 cups

Number Of Ingredients 14

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2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
1/2 cup red wine vinegar
2 (16-ounce) cans plum tomatoes, pureed with their juices
5 dried red New Mexico chiles, stemmed, seeded, and coarsely chopped
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the vinegar and cook until reduced by half, 2 minutes. Add the pureed tomatoes, 1 cup water, and the chiles, bring to a boil, and simmer for 10 minutes.
Add the ketchup, Worcestershire, mustard, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, 30 to 40 minutes.
Transfer the mixture to a food processor and puree until smooth. Return the mixture to a medium saucepan over high heat, add the maple syrup, and cook until slightly thickened, about 5 minutes. Season with salt and pepper. Pour into a bowl and allow to cool. The sauce will keep, stored in a tightly sealed container, in the refrigerator for 1 week.
Variation
BOURBON BARBECUE SAUCE
(makes about 3 cups)
Bring 2 cups bourbon to a boil in a small saucepan over high heat and cook until reduced by half to 1 cup, about 4 minutes. Whisk in 1/2 cup lightly packed dark brown sugar and cook, whisking occasionally, until thickened and the sugar melts, about 4 minutes. Remove from the heat and let sit at room temperature. Add to Bar Americain Barbecue Sauce when you add the maple syrup.