Dr. Pepper BBQ Sauce


4 tablespoons (1/2 stick) unsalted butter

1 large yellow onion, chopped

1 jalapeno pepper, diced

4 cloves garlic, chopped

1 cup ketchup

3 tablespoons tomato paste

One 12-ounce can Dr. Pepper

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

1/4 cup packed dark brown sugar

1/4 cup molasses

2 teaspoons ancho or New Mexican chili powder

1/2 teaspoon smoked paprika powder

1/2 teaspoon red pepper flakes

1 teaspoon black pepper

1 teaspoon kosher salt


In a heavy saucepan, melt the butter. Sauté the onion and jalapeno pepper in the butter until translucent, about 10 minutes. Add the garlic and cook for an additional minute, making sure not to burn the garlic. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired.

Let the sauce cool for about 10 minutes or until it is warm but no longer “boiling” hot. Puree with an immersion or traditional blender—this will make the sauce thicker. Let cool. Fill into cleaned jars.
Store in the refrigerator.

Yield: 2 (16oz.) jars

From the kitchen of: Susi's Kochen und Backen Adventures (http://susikochenundbacken.blogspot.com/)