This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.
Recipe information
Yield
makes 2 1/2 quarts
Ingredients
3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark-brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt
Preparation
Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onions and garlic; cook until golden brown, about 15 minutes. Add the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until the sauce thickens, about 2 hours.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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