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vegetable oil white onion sugar garlic ground allspice chili powder ground black pepper ketchup water apple cider vinegar molasses hot sauce Worcestershire sauce
Viewed: 36 - Published at: a year agoIngredients
- 2 Tablespoons Vegetable Oil
- 1 whole White Onion, Peeled And Minced
- 1 pinch Sugar
- 2 teaspoons Garlic Salt
- 1/2 teaspoons Ground Allspice
- 1 teaspoon Mild Chili Powder
- 1/2 teaspoons Ground Black Pepper
- 2 cups Ketchup
- 1-1/2 cup Water
- 1/4 cups Light Brown Sugar
- 1/2 cups Apple Cider Vinegar
- 1/4 cups Prepared Yellow Mustard
- 3 Tablespoons Molasses Or Treacle
- 2 teaspoons Hot Sauce (recommeded: Frank's Cayenne Pepper Sauce Or Tabasco)
- 1 Tablespoon Worcestershire Sauce
- 1/4 cups Apricot Preserves
Method
- 1. Heat the vegetable oil in a large saucepan over medium high heat. Add the onion, toss to coat in the oil, then reduce the heat to medium low. Add a pinch of sugar. Cook the onions slowly, stirring occasionally, until soft and golden. This will take about 8 to 10 minutes.
- 2. Add the garlic salt, ground allspice, mild chili powder and black pepper to the onion mixture. Cook over medium low heat, stirring occasionally, for 3 minutes.
- 3. Add the ketchup, water, light brown sugar, apple cider vinegar, yellow mustard, treacle (or molasses), hot sauce, Worcestershire sauce and the apricot jam. Whisk the mixture gently to combine all of the ingredients.
- 4. Bring the mixture to the boil, whisking often so the ingredients don't burn.
- 5. Reduce the heat to medium/medium low and simmer the mixture uncovered for about 45 minutes until thickened.
- 6. Store the cooled sauce in an airtight container in the fridge for up to a month.
