| Servings |
oz
|
Ingredients
Wet
- 2 cups Ketchup
- 1 cup dark molasses
- 1 cup vinegar (white or apple cider)
- 1 fl oz hot sauce — Franks is fine, but whatever you prefer.
- 1/4 tsp liquid smoke — Optional. Not needed if using sauce on smoked meat.
Dry
- 2 tsp chili powder
- 1 tsp cayenne powder — more or less, to taste
- 1 tsp smoked paprika
- 1 tsp Granulated garlic
- 1 tsp Granulated Onion
- 1/2 tsp ground allspice — fresh ground from whole berries is best
- 1/2 tsp ground cinnamon
- 1/2 tsp mace
- 1/2 tsp ground black pepper — important that it be freshly ground
Ingredients
Wet
Dry
|
|
Instructions
- Mix wet ingredients in saucepan
- Mix/Sift dry ingredients together to eliminate any clumps
- gradually mix dry into wet over low heat.
- Raise heat to medium low and stir frequently until > 170°F (77°C) then remove from heat. Temperature not extremely critical, but don't let it get hotter than a slow simmer.
- Store in glass, refrigerate and use within 4 weeks. Alternatively can with water bath method and use within 1 year.
Recipe Notes
View online at KillerNoms.com/bbqsauce
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