Red Pepper and Molasses BBQ Sauce

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.

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

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

Directions

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.