Ingredients:

  • 1 Tablespoon Olive Oil or Neutral Cooking Oil
  • ½ medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 ½ cups Ketchup (good quality)
  • ½ cup Apple Cider Vinegar
  • ¼ cup Blackstrap or Standard Molasses
  • ¼ cup Dark Brown Sugar, packed
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Teaspoon Smoked Paprika
  • ½ Teaspoon Cayenne Pepper
  • ½ Teaspoon Kosher Salt (or fine sea salt)
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Liquid Smoke (optional)

Instructions:

  1. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the diced onion and sauté gently until soft and translucent (about 5–7 minutes). Do not brown them.
  2. Add the minced garlic, smoked paprika, and cayenne pepper. Sauté for 1 minute until fragrant (this 'blooms' the spices).
  3. Pour in the apple cider vinegar. Scrape the bottom of the pan thoroughly to lift any browned bits. Allow the vinegar to reduce slightly (about 2 minutes).
  4. Stir in the ketchup, molasses, brown sugar, Dijon mustard, and Worcestershire sauce. Whisk until the sugar is fully dissolved.
  5. Bring the mixture up to a gentle simmer over medium-low heat.
  6. Reduce the heat to the lowest setting possible. Simmer uncovered for 45 to 60 minutes, stirring every 10–15 minutes to prevent sticking. The sauce should darken and reduce by 20–25%.
  7. Remove the pan from the heat. Stir in the liquid smoke (if using), salt, and black pepper. Taste and adjust the balance (add vinegar if too sweet, or sugar/molasses if too tart).
  8. For a smooth texture, optionally pass the sauce through a fine-mesh sieve or use an immersion blender to remove any remaining onion pieces.
  9. Allow the sauce to cool completely before transferring it to sterilised jars. The sauce will thicken significantly as it cools.
  10. Seal tightly and store in the refrigerator for up to three weeks.