1/2 cup raisins
1/2 medium onion, chopped
2 medium cloves garlic, minced
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil, divided
1 can (15 ounce) tomato sauce
1/2 cup cider vinegar
1/3 cup tomato paste
1/2 cup dark brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons dark molasses
2 Tablespoons steak sauce
2 Tablespoons fresh lemon juice
2 Tablespoons honey
2 teaspoons liquid smoke
1-1/2 teaspoons prepared yellow mustard
1-1/2 teaspoons table salt
1 teaspoon hot sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
- Place raisins in a small bowl and cover with 1 cup boiling water. Let sit for 15 minutes while they plump up. Drain.
- In a large saucepan, saute onion in 1 Tablespoon olive oil until soft, about 5 minutes. Add garlic and continue sauteing for about 30 seconds more or until fragrant.
- Place drained raisins, onion-garlic mixture, balsamic vinegar and remaining one Tablespoon olive oil into blender. Puree until smooth.
- In the same saucepan you sauteed onions in (you don't have to clean it), add pureed mixture and the rest of all the ingredients. Bring to a simmer over low-medium heat and reduce by half, leaving sauce uncovered; about 30 minutes.
- Serve with your favorite barbecue. I have found sauce tastes best when it has sat for a day and the flavors have melded together. Keep refrigerated
Other Info (pictures, nutrition, etc)