Ingrédients
2 teaspoons unsalted butter1 cup finely chopped onion1 garlic clove, peeled, finely chopped2 cups tomato ketchup1 cup water¼ cup tomato paste (salt-free)¼ cup cider vinegar⅓ cup molasses⅓ cup honey2 tablespoons Worcestershire sauce2 tablespoons soy sauce (low sodium)1 tablespoon prepared horseradish1 tablespoon chili powder (heat level to taste)2 teaspoons instant espresso powder1½ teaspoons dry mustard1–2 teaspoons liquid smoke (to taste)½–1 teaspoon hot sauce such as Tabasco®
Preparation
1. Melt the butter in a Cuisinart® 3¾-quart saucepan over medium heat. Add onion and garlic; cook over medium heat until softened and opaque, about 3 to 4 minutes – do not brown. 2. Add ketchup, water, tomato paste, vinegar, molasses, honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard. Stir to blend.3. Bring the mixture to a boil. Reduce heat and simmer, uncovered over low heat, about 50 to 60 minutes. Stir in liquid smoke and hot sauce to taste.4. Cool and refrigerate in a covered container until ready to use. May also be frozen.
