Makes about 1 ½ - cups
½ cup Rye Whiskey
1 cup ketchup
¼ cup tomato paste
¼ cup apple cider
vinegar 2 tablespoons
molasses 1 teaspoon
yellow mustard ½ teaspoon (or more, to taste)
Sriracha or other hot sauce
1/3 cup packed brown sugar
3 cloves garlic, finely grated
½ teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
Step 1: Assemble your ingredients. Avoid drinking the rye. It is not there for you, it is there for the sauce. Show some resolve for once.
Step 2: Pour the rye into a medium saucepan over high heat.
Step 3: As soon as the rye stars turning golden in colour and steaming just a bit, add the ketchup, tomato paste, molasses, vinegar, mustard, and hot sauce, if using. Whisk until smooth.
Step 4: Add the sugar, and stir continuously until the sugar has dissolved. Whisk in the grated garlic, paprika, and salt and pepper.
Step 5: When the mixture comes to a boil, reduce heat to medium-low, and let it simmer for about 15-20 minutes, stirring often. Season with salt and pepper, to taste, and then let it cool and transfer to a jar for storage (the sauce will keep for a few weeks in the fridge).
Step 6: Put that sauce on your food. On your steak, on your chicken, on your pork… just put it on your food, and then eat it. Cue Homer drool.