This recipe yields enough sauce to glaze three pounds of meat. We doubled it for the chicken and ribs at our barbecue party. You'll use about half to marinate and glaze the meat while cooking, and the rest as a condiment on the buffet for those who like it really saucy.
Ingredients
Preparation
Step 1
Heat the oil in a large saucepan and sweat the onion until tender and translucent. Add all remaining ingredients and simmer for 10 minutes. Remove the sauce from the heat and use a handheld blender to process it to a smooth paste. (Alternatively, transfer it to an upright blender and back again.) Simmer gently for an additional 5 minutes.
Step 2
Separate the sauce into two containers. Use one to marinate and glaze the meat during grilling. Reserve the remainder for use as a sauce at the table.
Recipe notes
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