2 tablespoons vegetable oil
1 medium onion, minced
4 cloves of garlic, smashed and minced
1 cup Jack Daniels Tennessee Whiskey
2 cups ketchup (Heinz works best)
1/2 cup tomato paste
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
3/4 cup molasses
1/2 cup brown sugar, firmly packed
1 teaspoons red pepper flakes (or more for hotter sauce)
1 teaspoon coarse ground black pepper
2 teaspoons salt
2 teaspoons liquid smoke
Optional: Tabasco sauce, if desired
Heat oil in a 3 quart saucepan over medium heat. Add garlic and onion and cook until translucent and soft. Do not brown. Remove from stove and stir in Jack Daniels. Return to heat and simmer for 10 minutes.
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes, until reduced and thickened, stirring frequently to prevent scorching. Taste for balance and adjust seasoning if necessary – this should be a bold and spicy, sweet-hot sauce. If you like a hotter sauce, add more pepper flakes or Tabasco.
Store refrigerated in tightly covered container for up to 3 months.
YIELD: Makes approximately 1 quart.