One of my all time favorite sauces in the summer time. I use hot smoked paprika but sweet will work too. If you don't want to use fresh garlic, and onion you can sub 2 tbs onion powder and 1 tbs granulated garlic. Be aware that this sauce will getter hotter overnight. I usually make this 2 days in advance to give the flavors time to mature. Can be used same day but tomorrow the leftovers will have a different flavor. Not a bad thing, just thought you should know.

Ingredients

onion↗1⁄4 cup
chopped fine
garlic↗1
whole bulb
paprika↗1 teaspoon
red peppers↗2 teaspoons
crushed flakes
olive oil↗2 tablespoons
cider vinegar↗9 tablespoons
tomato puree↗15 ounces
molasses↗9 tablespoons
brown sugar↗4 tablespoons
packed
spicy brown mustard↗5 tablespoons
salt↗2 teaspoons
oregano↗1 1⁄2 teaspoons
dried

Step-by-step instructions

1
Cut garlic bulb crosswise. leave peal on for the moment. drizzle each half with 1/2 tbs olive oil each, wrap in foil and place in oven @ 325 Degrees F for about 30 minutes.
2
Remove garlic when soft and squeeze the meat out of the peals into a bowl, set aside. Discard peals.
3
while garlic is roasting: toast paprika and red pepper flakes in a dry saute pan on med heat for about 5 minutes.
4
in a saucepan heat 1 tbs olive oil and add onion with a pinch of salt on medium-low heat and sweat till onions are tender.
5
add paprika, red pepper and garlic to saucepan along with rest of ingredients.
6
Bring to boil, Reduce to simmer. Simmer uncovered for 20 - 30 minutes or until sauce reaches desired thickness.

Source: food.com

Original recipe ↗

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