Kansas City Barbecue Sauce




2 lg. onions, chopped
3 tbsp. vegetable oil
1 can (1-3/4 lb.) crushed tomatoes
2 cans (14 oz. each) tomatoes, with juice
1 cup apple cider vinegar
4 tbsp. dark brown sugar
1 tbsp. salt
1 tbsp. black pepper
2 tbsp. paprika
3 tbsp. ground New Mexico red chile
4 tbsp. Barbados molasses
1 cup orange juice
1/2 cup yellow mustard
1 tbsp. Tabasco sauce


In a large pot, saute the onion in oil until tender. Add the rest of the ingredients and bring to a boil. Reduce to lowest possible heat and simmer uncovered for 4 hours. Puree in a food processor or blender.

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