(makes 2 cups)
Adapted from James Beard's Barbecue Sauce
2 tbls. olive oil
1 enormous onion or 2 cups onion, chopped
1/2 tsp. Kosher salt
2 garlic cloves, pressed
2 tbls. supermarket chili powder
1/2 tsp. cayenne
1 cup ketchup
1/2 cup brown sugar
1/2 tsp. Tabasco
2 tbls. fresh lemon juice
2 tsps. dried basil or 2 tbls. fresh basil, chopped
Heat the olive oil in a heavy bottomed medium pot. Add the onions and salt. Stir to mix well over medium high heat. When you hear a sizzle, stir in the garlic, cover and cook on low heat for at least 10 minutes, stirring occasionally.
When you lift the lid, there should be plenty of steam. If there isn't, raise the heat a bit, cover and continue to cook. The onions should be completely softened before you go any further.
With heat on low, add the chili powder and cayenne. Stir over lowest heat for 3 minutes. (Okay, 2 minutes is better than nothing.)
Stir in remaining ingredients and bring to a simmer. Cook for 5 minutes, covered. Use as is...OR let cool slightly and pour into food processor, fitted with the metal blade. Process until smooth. Cool before freezing.
I like to put a bit on the chicken before it gets baked, broiled or grilled. Then about 15 minutes before the end of cooking, brush it on liberally. Serve (a lot) on the side too.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.