This recipe is very adaptable. You can omit and change the ingredients based on your tastes and preferences. I like to use soy sauce as my source of salt as it adds a nice color and flavor. If you prefer, it can be omitted, seasoning the sauce with the salt you use in your kitchen. If you like a spicy sauce, you can add a bit of minced chipotle pepper in adobo sauce or a pinch of cayenne and chili powder.
Cuisine: American
Author: Jennifer from 1840 Farm
Ingredients
1cupketchup
¼cupbourbon
¼cupbrown sugar
¼cupapple cider vinegar
1Tablespoonmolasses
1Tablespoontomato paste
1Tablespoonsoy sauce
1Tablespoonmustard
1teaspoononion powder
1teaspoongarlic powder
1teaspoonliquid smoke
salt and pepper to taste
Instructions
Combine all ingredients in a saucepan over low heat. Stir to combine. Bring the mixture to a bare simmer, stirring frequently to prevent scorching. Simmer gently until the sugar is completely dissolved and the sauce has thickened to your liking. Taste and season with salt and pepper as needed.
Transfer the sauce to a Mason jar or other container with a tight fitting lid. This barbecue sauce stores well in the refrigerator for several weeks.