Homemade BBQ Sauce (with a little heat)
Makes 1 pint
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 1 1/4 cups ketchup -look for brands without high fructose corn syrup like Muir Glen or Whole Foods 365
- 1 tablespoon Srirachi chili sauce
- 1/4 cup molasses
- 1/4 to 1/2 cup apple cider vinegar (you will add to taste)
- 1/2 teaspoon cumin
- 1/4 teaspoon celery seed
- 1/2 teaspoon ground chipotle chili pepper
- a pinch of cayenne pepper
- Heat olive oil in a saucepan. Add diced onion and cook over a medium heat until onion is nicely caramelized.
- Add the ketchup, Srirachi, molasses, spices and 1/4 cup of apple cider vinegar to the pan containing the cooked onion.
- Combine and simmer over low heat for 20 minutes. Stir sauce often.
- After 20 minutes, taste and add the additional vinegar if needed. (If you are using sauce for chicken or ribs I recommend using the additional vinegar)
- Cook another 5-10 minutes. Cook longer if you desire a thicker consistency.
- Remove from heat and transfer sauce to a bowl or jar. Allow to cool and refrigerate.
- Sauce keeps 2 weeks in the fridge.