Kosher salt and freshly ground black pepperto taste
Instructions
In a large saucepan, heat the vegetable oil over medium heat. Add the onions and garlic and cook, stirring occasionally for 3 minutes, until slightly tender (don’t let them get more than light golden in color). Add the ketchup, tomato paste, Worcestershire sauce, chili powder, cider vinegar, brown sugar and honey. Season with salt and pepper, stir well, and simmer over medium low heat for 15 minutes.
If you like your sauce a bit chunky, it’s ready to go. If you like it nice and smooth, then allow it to cool a bit, and puree it in a blender or food processor, or use an immersion blender. It will keep for up to 4 weeks in the fridge (I’ve used it after a couple of months but I think I probably shouldn’t admit that).
Notes
Play with this recipe. Use all honey, or all brown sugar, spice it up, spice it down, use more chili sauce and less ketchup, add some cumin or lemon juice.This makes a hefty quantity, but is also a great recipe to double batch; take out half and put it in one container, then keep punching up the level of heat and spice so you have a version with kick for those who like to be kicked. Label the two containers so you know which is which. Bring a jar to someone’s house as a hostess gift.