Makes 4 cups
2 teaspoons unsalted butter
1 cup finely chopped onion
1 garlic clove, peeled, finely chopped
2 cups tomato ketchup
1 cup water
¼ cup tomato paste (salt-free)
¼ cup cider vinegar
⅓ cup molasses
⅓ cup honey
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce (low sodium)
1 tablespoon prepared horseradish
1 tablespoon chili powder (heat level to taste)
2 teaspoons instant espresso powder
1½ teaspoons dry mustard
1–2 teaspoons liquid smoke (to taste)
½–1 teaspoon hot sauce such as Tabasco®
Nutritional information per serving (¼ cup): Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g • chol. 1g • sod. 988mg • calc. 79mg • fiber 1g
1. Melt the butter in a Cuisinart® 3¾-quart saucepan over medium heat. Add onion and garlic; cook over medium heat until softened and opaque, about 3 to 4 minutes – do not brown.
2. Add ketchup, water, tomato paste, vinegar, molasses, honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard. Stir to blend.
3. Bring the mixture to a boil. Reduce heat and simmer, uncovered over low heat, about 50 to 60 minutes. Stir in liquid smoke and hot sauce to taste.
4. Cool and refrigerate in a covered container until ready to use. May also be frozen.