All-Purpose Grilling Sauce

Name: All-Purpose Grilling Sauce
Yield: Makes about 3 cups
Ingredients: 2 tablespoons sunflower or other neutral-tasting oil; 1 medium yellow onion, cut into small dice; 3 garlic cloves, crushed and peeled; 1 1/2 cups tomato juice; 1 can (8 ounces) tomato sauce; 1/2 cup distilled white vinegar; 1/2 cup water; 2 tablespoons unsulfured molasses; 1 tablespoon ancho chile powder; 1 teaspoon mustard powder; 2 tablespoons Worcestershire sauce; 2 tablespoons packed dark-brown sugar; 1/2 teaspoon toasted cumin seeds, finely ground; 1/2 teaspoon dried oregano, preferably Mexican; 1 teaspoon coarse salt; 1/4 teaspoon freshly ground black pepper; 1 jalapeño chile, halved lengthwise (remove ribs and seeds for less heat); 2 tablespoons unsalted butter, room temperature (optional)

January 26, 2012

As its name implies, this sauce is extremely versatile—you can brush it on chicken (whole or parts), ribs, steak, even vegetables. A small amount of butter is added at the end for a smooth finish; feel free to leave it out, especially if you’re using the sauce with a particularly fatty piece of meat.

Recipe information

Yield
Makes about 3 cups

Ingredients

2 tablespoons sunflower or other neutral-tasting oil

1 medium yellow onion, cut into small dice

3 garlic cloves, crushed and peeled

1 1/2 cups tomato juice

1 can (8 ounces) tomato sauce

1/2 cup distilled white vinegar

1/2 cup water

2 tablespoons unsulfured molasses

1 tablespoon ancho chile powder

1 teaspoon mustard powder

2 tablespoons Worcestershire sauce

2 tablespoons packed dark-brown sugar

1/2 teaspoon toasted cumin seeds, finely ground

1/2 teaspoon dried oregano, preferably Mexican

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1 jalapeño chile, halved lengthwise (remove ribs and seeds for less heat)

2 tablespoons unsalted butter, room temperature (optional)

Preparation

Step 1
HEAT THE OIL in a medium saucepan over medium heat. Cook onion until softened, stirring occasionally, about 3 minutes; add garlic and cook until fragrant. Add remaining ingredients except butter; stir several times to blend. Bring to a simmer; partially cover and cook over low heat until thick, about 1 hour.
Step 2
Remove and discard jalapeño. Puree sauce (with butter, if desired) in a food processor or blender until smooth. Serve warm or at room temperature. The sauce can be refrigerated in an airtight container up to 1 week.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.

TagsCondiment Sauce Molasses Ancho Chile Chile Vegetable Jalapeño Gluten Free Nut Free Vegetarian Make Ahead Simmer Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes