Barbecue Sauce with Cumin, Lime, and Cilantro
By America's Test KitchenPublished on August 22, 2007
Time
2¾ to 3¼ hours
Yield
Serves 4 to 6 (Makes 3 cups)
Ingredients
2 tablespoons vegetable oil 1 medium onion, minced1 can (8 ounces) tomato sauce 1 can (28 ounce) can whole tomatoes, with juice¾ cup distilled white vinegar ¼ cup packed dark brown sugar 2 tablespoons molasses 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon table salt 2 teaspoons ground black pepper ¼ cup orange juice from 1 medium orange1 ½ teaspoons ground cumin 1 ½ teaspoons chili powder 6 tablespoons fresh lime juice 3 tablespoons chopped fresh cilantro leaves
Instructions
- Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients through orange juice. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
- Puree sauce, in batches if necessary, in blender or workbowl of food processor. Let cool to room temperature and add remaining ingredients. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)
Time
2¾ to 3¼ hoursYield
Serves 4 to 6 (Makes 3 cups)Ingredients
2 tablespoons vegetable oil
1 medium onion, minced
1 can (8 ounces) tomato sauce
1 can (28 ounce) can whole tomatoes, with juice
¾ cup distilled white vinegar
¼ cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon table salt
2 teaspoons ground black pepper
¼ cup orange juice from 1 medium orange
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
6 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro leaves
Ingredients
2 tablespoons vegetable oil
1 medium onion, minced
1 can (8 ounces) tomato sauce
1 can (28 ounce) can whole tomatoes, with juice
¾ cup distilled white vinegar
¼ cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon table salt
2 teaspoons ground black pepper
¼ cup orange juice from 1 medium orange
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
6 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro leaves
Ingredients
2 tablespoons vegetable oil
1 medium onion, minced
1 can (8 ounces) tomato sauce
1 can (28 ounce) can whole tomatoes, with juice
¾ cup distilled white vinegar
¼ cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon table salt
2 teaspoons ground black pepper
¼ cup orange juice from 1 medium orange
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
6 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro leaves
Why This Recipe Works
A variation on our Basic Barbecue Sauce, this recipe starts out with typical ingredients, such as tomato, vinegar, molasses, and onion. The addition of cumin and extra chili powder bring warmth and spice while lime juice and cilantro lend the sauce brightness. Adding these ingredients only after the sauce cools ensures that their flavors came through strongly without being dulled by heat.
Instructions
- Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients through orange juice. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
- Puree sauce, in batches if necessary, in blender or workbowl of food processor. Let cool to room temperature and add remaining ingredients. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)
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