Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | One 14-ounce bottle of |
| \N \N | Ketchup |
| ½ cup | Water |
| 2 teaspoons | Molasses |
| 2 teaspoons | Creole or whole grain |
| \N \N | Mustard |
| 2 teaspoons | Chopped garlic |
| ¼ cup | Chopped onions |
| 2 tablespoons | Firmly packed light brown |
| \N \N | Sugar |
| \N dash | Hot pepper sauce |
| \N dash | Worcestershire sauce |
| \N pinch | Salt |
| \N pinch | Cayenne |
| 2 teaspoons | Peeled and grated fresh |
| \N \N | Ginger |
| \N pinch | Freshly ground black pepper |
In a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Refrigerate overnight before using.
Yield: 2 cups
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