By Betsy Vail
01/21/2013
Ingredients:
- 1 qt. tomato puree
- 3 tsp salt
- ¼ tsp pepper
- 1 tsp paprika
- ½ tsp fennel seed
- ½ tsp yellow mustard*
- 1¼ tsp hickory liquid smoke
- 2 Tbs chili powder
- 2 Tbs cumin
- 4 Tbs onion powder
- ¼ c molasses
- ½ c whiskey
- ⅛ c balsamic vinegar
- 1¼ c brown sugar
- ½ c olive oil
- ¼ c water
- Blend ingredients and stir frequently over a medium-low heat for about 30 minutes until bubbling gently.
- Allow to cool, then ladle into pint-sized, twist cap, plastic storage containers. Be sure to only fill the containers to 75% of capacity. Place the sauce in the freezer for storage. Individual containers of sauce can be thawed and refrigerated when ready to use.
* Garlic alert. Choose your product wisely.
