Yield: 4 Cups
| Measure | Ingredient |
|---|---|
| ½ large | Onion, minced |
| 4 eaches | Cloves garlic, minced |
| ¾ cup | Whiskey |
| 2 cups | Ketchup |
| ⅓ cup | Vinegar |
| ¼ cup | Worcestershire sauce |
| ½ cup | Packed brown sugar |
| ¾ cup | Molasses |
| ½ teaspoon | Black pepper |
| ½ tablespoon | Salt |
| ¼ cup | Tomato paste |
| 2 | To 3 tb liquid smoke |
| ⅓ teaspoon | Hot sauce, or to taste |
Combine onion, garlic and whiskey in a 3-quart saucepan. Saute until onion and garlic are translucent, about 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down mixture to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce.
Make 4 cups.
Note: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.