Barbecue Sauce

by Ethel Sherman


  • 2 cloves garlic, minced
  • 1⁄2 white onion, minced
  • 1⁄2 cup apple cider vinegar
  • 1 Tbsp dark molasses
  • 2 Tbsp tomato paste
  • 1 tsp soy sauce
  • 1 cup ketchup
  • 1⁄2 tsp chili powder
  • 1 Tbsp dark brown sugar
  • 1⁄2 tsp cayenne pepper
  • 1 cup water

Add all ingredients into a large, heavy-bottomed pot and reduce over medium heat until reduced by about half, or for approximately 20 minutes. Stir regularly to keep from burning or sticking on bottom of pan. Allow to cool and use with any meats or fish as usual. Can also be stored in the fridge for up to three weeks, frozen or canned for longer storage.

Makes about 2 cups