Makes about a quart
1/2 sweet onion, minced
4 cloves garlic, minced
3/4 cup Old Crow
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger
1/4 teaspoon cumin
1/2 tablespoon salt
2 cups ketchup
1/4 cup (or slightly less) tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/4 cup blackstrap molasses
1/2 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in everything else. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Taste and adjust seasoning as necessary.
Run sauce through a strainer if you prefer it smooth, but it's pretty tasty with the chunks in too. You can serve it immediately, but it's better if you let the flavors settle in together for a few hours.
If you quadruple the recipe, like I usually do, it makes a batch worth the trouble of canning. I split it into pint jars and give it 15 minutes at 15 pounds pressure.
Recipe by: Kelly Sink
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