Ingredients

The following ingredients have 4 Servings
  • 3 yellow onions (chopped)
  • 8-10 cloves garlic (minced)
  • 1/2 cup canola or vegetable oil
  • 2 cups tomato paste
  • 2 cups Dijon mustard
  • 1 1/2 cups apple cider vinegar
  • 2 cups molasses
  • 1 cup raw or brown sugar
  • 1 1/2 cups hoisin sauce
  • 1 cup Worcestershire sauce
  • 3/4 cup low-sodium soy sauce
  • 4 tablespoons ground New Mexican chili powder (this is simply ground New Mexico Chiles. *See notes for help finding it.)
  • 2 tablespoons ground cumin
  • 1 tablespoon crushed red pepper flakes

Instruction

  • Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
  • Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
  • Stir in the remaining ingredients.
  • Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
  • Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
  • You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce...