Phoenix brand championship barbecue sauce
4 Cups
Ingredients
| Quantity | 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 |
Directions
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.