I found this recipe on the Foodnetwork.com site years ago-way before I ever started blogging. As a matter of fact, I think it was the first from-scratch condiment I ever attempted. Now I regularly make bbq sauce, ketchup and mustard.
This is a Bobby Flay recipe. It went with a burger recipe, but that part of it was lost years ago. It looks like there are 3,000 ingredients, but honestly, I have every single one of them in my pantry at any given time, so it really isn't hard. Oh- and I ALWAYS double it. I give a few small jars away, then find excuses to slather the rest on anything I can find! :)
Here's the rundown:
Bobby's BBQ Sauce
2 tablespoons canola oil
1 Spanish onion, chopped
3 cloves garlic, chopped
1 cup ketchup (I use my own homemade, but if you don't make your own, splurge on organic)
2 tablespoons ancho chile powder (you could sub regular store-bought chile powder)
1 tablespoon paprika (I use smoked paprika)
1 heaping tablespoon dijon mustard
1 tablespoon red wine vinegar (I always sub apple cider vinegar)
1 tablespoon Worcestershire Sauce
1 chipotle in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
salt and pepper to taste
Heat canola oil over medium heat and add onion. Let it sauté around for about 4 or 5 minutes, until it gets soft. You don't need to put any color on it. Then add the garlic, and let it cook for about a minute, stirring constantly. Then dump everything else in (except the salt and pepper) and let it come to a boil. Turn down the heat and let it simmer for 10 minutes.
If you want smoother sauce, use an immersion blender, or blend it in very small amounts in a regular blender (be careful blending hot sauces- it can splatter out and burn you). Add salt and pepper to taste. The recipe makes 1 cup.
I have never tried to water bath can this stuff. Honestly, it doesn't last long enough. So, put it in a mason jar, label it (and date it) and put it in the ice box. Mine has lasted as much as a month without growing any visible ickies. But like I said, it rarely lasts a month.