Oriental Express Sauce

1 tablespoon canola or other neutral oil

1 small onion, minced

Dash kosher salt

Zest and juice of 1 orange

1 large clove garlic, minced

1 tablespoon Sriracha sauce, or to taste

¾ cup hoisin sauce

½ cup ketchup

¼ cup Dijon-style mustard

½ cup seasoned rice wine vinegar

Heat the oil and onion in a medium saucepan over medium heat; cook, stirring a few times, until the onion is soft, 6-8 minutes. Add the salt, orange zest and garlic, and cook for about 30 seconds. Add the Sriracha and orange juice and cook until the liquid has reduced almost by half, about 3 minutes.

Add the hoisin sauce, ketchup, mustard and vinegar. Heat until the mixture begins to bubble gently at the edges, then cook for about 10 minutes, stirring and adjusting the heat so the sauce does not come to a boil. Use immediately, or let cool and transfer to a storage container and refrigerate for up to 2 weeks.

Makes 3 cups.

Notes: This recipe won the alternative category of The Washington Post 2012 barbecue sauce contest. It pairs well with all types of traditional barbecue.

Nutrition values per tablespoon: 20 calories, 0 fat, 4 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 160 mg sodium.

John Scofield, of Washington, special to The Washington Post