SUSAN SPUNGEN'S BARBECUE SAUCE

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Susan Spungen's Barbecue Sauce image

This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 2 1/2 quarts

Number Of Ingredients 12

3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark-brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt

Steps:

  • Heat oil in a large heavy-bottom saucepan over medium heat. Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.

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