3. Place the olive oil, vinegar, onion, garlic, parsley, cumin, smoked paprika, coriander seed, salt and cayenne pepper in a food processor or bullet type machine. Pulse until a paste forms. The paste has small-chunky consistency, not a puree
4. Store in an airtight container in the fridge. This BBQ sauce can be kept as long as commercially-prepared BBQ sauces. Alternatively, freeze in an ice cube tray: Each cube should contain 1 tbsp. When frozen, remove from tray and store the cubes in an airtight container. Enjoy!