1 tb Oil, preferably canola
1 Medium onion, chopped
2 Cloves garlic, minced
1 c Tomato puree
3/4 c Cider vinegar
3/4 c Water
6 tb Brown sugar
6 tb Chili powder
1/4 c Tomato paste
3 tb Worcestershire sauce
3 ts Celery salt
1 tb Prepared yellow mustard
1 tb Fresh ground black pepper
1 tb Corn syrup
1 tb Pure liquid hickory smoke
3/4 c Water
In a saucepan, warm the oil over medium heat. Add the onion and
garlic and sauté until they are softened, about 5 minutes. Mix in the
remaining ingredients, reduce the heat to low, and cook the mixture
until it thickens, approximately 30 minutes. Stir frequently. If the
consistency is thicker than you prefer, add a little water. Use the
sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.
** This recipe originally called for SIX TABLESPOONS of chili powder!
I tried six teaspoons and it was still pretty spicy for my family.
Adjust to taste. **
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