Ingredients:

  • 1 Tablespoon Olive Oil or Neutral Oil
  • 1/2 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 cups High Quality Tomato Ketchup
  • 1/2 cup Apple Cider Vinegar (ACV)
  • 1/4 cup Water or Low-Sodium Chicken Stock
  • 1/4 cup packed Dark Brown Sugar
  • 2 Tablespoons Blackstrap Molasses
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Smoked Paprika
  • 1 teaspoon Dry Mustard Powder
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper

Instructions:

  1. Sauté the Aromatics: Heat the oil in the heavy-bottomed saucepan over medium heat. Add the diced onion and a pinch of salt. Sauté gently for 5–7 minutes until the onion is translucent and soft, but not browned.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to burn.
  3. Deglaze (Optional but Recommended): Splash in a teaspoon of ACV to lift any caramelised bits from the bottom of the pan, stirring well.
  4. Add Liquids and Sweeteners: Pour in the ketchup, the remaining apple cider vinegar, water/stock, brown sugar, and molasses. Whisk thoroughly until the sugar is fully dissolved.
  5. Incorporate Spices: Add the smoked paprika, mustard powder, Worcestershire sauce, cayenne pepper, salt, and black pepper. Whisk again until the mixture is uniform and lump-free.
  6. Bring to a Simmer: Increase the heat until the mixture just begins to bubble around the edges.
  7. Reduce Heat and Simmer: Immediately reduce the heat to the lowest setting (a very gentle, low bubble). Simmer, uncovered, for 30 to 35 minutes, stirring every 5–7 minutes to prevent scorching. The sauce will thicken slightly and darken.
  8. Check Consistency and Seasoning: After simmering, the sauce should coat the back of a spoon. Taste the sauce. Adjust the seasoning: add more salt for brightness, cayenne for heat, or a teaspoon of ACV for more tang.
  9. Refine Texture (Optional): For a smooth, restaurant-style finish, use an immersion blender until completely smooth. Alternatively, strain the sauce through a fine-mesh sieve to remove the onion pieces.
  10. Cool and Store: Allow the finished sauce to cool completely at room temperature before transferring it to an airtight container. Refrigerate. (Flavour improves significantly after 24 hours.)