Ingredients
Units
Scale
- 2 cups ketchup
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1/2 cup apple cider vinegar
- 1 tsp liquid smoke
- 2 tbsp lemon juice
- 1/4 cup molasses
- 1/2 cup brown sugar
- 1 tsp celery seed
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tbsp smoked paprika
- 2 tbsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Aromatics:
- In a saucepan over medium heat, add a bit of oil and sauté the minced garlic and diced onion until translucent and fragrant, being careful not to burn the garlic.
- Combine the Ingredients:
- To the saucepan, add the ketchup, ground cumin, chili powder, apple cider vinegar, liquid smoke, lemon juice, molasses, and brown sugar. Stir to combine.
- Season the Sauce:
- Mix in the celery seed, cayenne pepper, smoked paprika, and Worcestershire sauce. Stir well to ensure all ingredients are fully incorporated.
- Simmer:
- Bring the mixture to a simmer, then reduce the heat to low. Let the sauce simmer for 20-30 minutes, stirring occasionally to prevent sticking and to ensure the flavors meld together.
- Adjust Seasonings:
- Taste the sauce and adjust with salt and freshly ground black pepper. If you desire more sweetness, add a little more brown sugar. For more acidity, a splash more vinegar can be added.
- Blend (Optional):
- For a smoother sauce, use an immersion blender to puree the sauce right in the pot, or transfer it to a blender and blend until smooth.
- Cool and Store:
- Allow the sauce to cool completely before transferring it to a jar or bottle. The sauce can be stored in the refrigerator for up to 2 weeks.
