Zinfandel Barbeque Sauce

Yield: 4 cups

Ingredients

• 1 tablespoon corn oil
• 1 1/2 cups red onion, finely chopped
• 3 cups chopped canned tomatoes with juice
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• 1 1/2 tablespoons Hungarian sweet paprika
• 1 teaspoon pure chile powder (not a blend)
• 1/2 teaspoon dried oregano
• 1 1/2 tablespoons Worcestershire sauce
• 1/4 cup dark molasses
• 1/2 cup orange juice

Instructions

1. Heat oil in saucepan and sauté onion until translucent.
2. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes.
3. Remove from heat, let cool and add orange juice. Puree sauce in a blender or food processor.

Notes

This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use