Recipe courtesy of olivethis.com
Ingredients
1 cup Two Rivers Aged Black Cherry Balsamic Vinegar
1 small white or yellow onion, minced
1 1/2 cups ketchup
2 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 cup brown sugar
2 tablespoons Two Rivers Baklouti Olive Oil
2 tablespoons dry mustard
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for the extra kick)
2 teaspoons kosher salt
Fresh ground pepper to taste
1 small white or yellow onion, minced
1 1/2 cups ketchup
2 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 cup brown sugar
2 tablespoons Two Rivers Baklouti Olive Oil
2 tablespoons dry mustard
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for the extra kick)
2 teaspoons kosher salt
Fresh ground pepper to taste
Instructions
Heat the baklouti olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, black cherry valsamic vinegar, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, cayenne pepper, black pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
Makes approximately 3 cups