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
Makes 4 cups
Heat oil in saucepan and sauté onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Purée sauce in a blender or food processor.
Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.
