Texas Pepper Barbecue Sauce

1 tablespoon butter
1/4 cup minced onion
1 clove garlic minced
4 ounces tomato sauce
1/2 cup ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
3 tablespoons coarsely ground black pepper
2 tablespoons lemon juice
1 tablespoon brown sugar or honey
1 tablespoon Worcestershire
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon cumin

Melt the butter in a saucepan over medium-high heat. Add in the onion and garlic and saute for five minutes until tender.

Stir in the tomato sauce, ketchup, molasses, apple cider vinegar, black pepper, lemon juice, brown sugar/honey, Worchestershire, chili powder, cayenne pepper, and cumin. Bring to a low boil, reduce heat, and summer for 20 minutes to combine flavors and for the sauce to reduce.

When the sauce is thick and syrupy, remove from heat and allow to cool before bottling. Keeps sealed in the refrigerator for up to a month.


Makes 2 cups barbecue sauce