Cool Smoke Barbecue Sauce
Yields 1 quart
This is a classic tomato based barbecue sauce that is very zesty. This sauce is much better after it sits for 24 hours, and mellows a bit.
What you need:
3 cups ketchup
1 cup dark brown sugar
¾ cup distilled white vinegar
¼ cup molasses
3 tablespoons Worcestershire sauce
1 tablespoon Smoked Chili Powder (recipe to follow)
½ teaspoon sea salt
2 teaspoons cumin
1 tablespoon smoked paprika
1 tablespoon sweet paprika
2 teaspoons granulated onion
2 teaspoons granulated garlic
2 teaspoons cayenne pepper
1½ teaspoons freshly ground pepper
¼ cup apple cider vinegar
What to do:
In a 4-quart saucepan, whisk together all the ingredients with ¾ cup water. Bring to a simmer over medium heat and cook 20 minutes, stirring constantly, until the sauce thickens. Set the pan aside to cool completely, and refrigerate the sauce in an airtight container until ready to use. This sauce will keep, refrigerated, for 2 weeks.
Smoked Chili Powder
Yields a generous 2 cups
What you need:
1 cup smoked paprika
5 tablespoons plus 1 teaspoon dried Greek oregano
3 tablespoons plus 1 teaspoon ground cumin
3 tablespoons plus 1 teaspoon granulated garlic
3 tablespoons plus 1 teaspoon cayenne pepper
2 tablespoons granulated onion
What to do:
In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
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