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Spices/Sauces/Rubs | |
| � cup butter 1 cup finely chopped onion 1 tablespoon chopped fresh garlic 2 tablespoons kosher salt 1 � teaspoons crushed red pepper 1 tablespoon paprika 1 tablespoon chili powder � teaspoon freshly ground black pepper 2 cups cold water 1 � cups cider vinegar 1 cup packed dark brown sugar 2 tablespoons Worcestershire sauce � cup molasses 1 cup tomato paste | |
| In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Store in the refrigerator; reheat to serve. | |
Unrated | |
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