This is a sweet sauce, with some tang from the apple vinegar and little heat from the cayenne. Use it on pork, hamburgers, steak, barbecued beans, or shrimp. This is the sauce we use on our bestselling Barbecued Chicken with Toasted Fennel Seeds.
1 medium onion
2 garlic cloves
3 tablespoons extra-virgin olive oil
1 can (14 ounces) crushed tomatoes
½ cup cider vinegar
½ cup firmly packed dark brown sugar
½ cup Worcestershire sauce
¼ cup Dijon mustard
1 teaspoon ground cumin
1 teaspoon ground ancho chile powder
½ teaspoon cayenne
½ teaspoon sweet paprika
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Peel, trim, and finely chop the onion. Peel, trim, and mince the garlic.
In a large skillet, saute the onion in the olive oil over low heat, stirring, until translucent. Add the garlic and cook until lightly colored, taking care not to let it brown.
Add the remaining ingredients and mix well to combine. Cook over medium heat, stirring every now and then, for 20 minutes, until slightly reduced and thickened. Let cool.
To store, transfer the sauce to a jar or container, cover, and refrigerate for up to 1 week.