Recipe by Battle in Seattle
Approved by even my picky BBQ connoisseur husband. I kind of just came up with it hit and miss, and never really wrote it down until my mother insisted. One gal I gave the recipe to loved it so much she even made it, bottled it, and gave it away for Christmas. It'll last for a couple of months in the fridge, and during BBQ season--it's worth it to have on hand. I usually buy the #10 size of ketchup in a plastic container, so I can store the sauce in it when finished.
- 3231.84 g can ketchup (#10 size)
- 29.58 ml butter
- 1 large white onion, minced
- 4.92 ml crushed red pepper flakes
- 118.29 ml minced fresh garlic (about 25 cloves)
- 340.19 g bottle unsulphured molasses
- 591.47 ml brown sugar, packed
- 29.58 ml liquid smoke
- 177.44 ml white vinegar
- 22.18 ml cracked black pepper
- 59.16 ml creole seasoning
Directions See How It's Made
- In a large dutch oven or stock pot, melt butter over medium heat. Add onion, pepper flakes and garlic and cook approximately ten to fifteen minutes, until onion has softened and turned translucent but not browned.
- Add remaining ingredients, stir well, and reduce heat to low. Simmer approximately half to one hour, allowing the flavors to blend adequately.
- Store in a tightly sealed container in refrigerator up to two months, or use canning process for shelf life.