Adapted from The Barbecue! Bible by Steven Raichlen
Makes about 3 cups
1/2 stick butter
1 medium onion, peeled and chopped
1/2 red bell pepper, cored, seeded and chopped
1 clove garlic, peeled and minced
1/2 cup ketchup
1/2 cup tomato sauce
3 Tbl cider vinegar
3 Tbl Worcestershire sauce
2 Tbl fresh lemon juice
1 tsp Tabasco sauce
1 tsp liquid smoke
1/4 cup molasses
3 Tbl dark brown sugar
2 Tbl Dijon mustard
1/2 tsp freshly ground black pepper
Melt the butter in a medium-sized saucepot over medium heat. Add the onion, bell pepper and garlic. Decrease the heat to medium-low and cook, stirring frequently, until softened but not browned, about 10 minutes. Add 1 cup water and stir to combine.
Transfer this mixture to a blender and puree until smooth, about 30 seconds. Transfer back to the saucepot. Stir in the rest of the ingredients (ketchup, tomato sauce, vinegar, Worcestershire sauce, lemon juice, Tabasco sauce, liquid smoke, molasses, brown sugar, Dijon mustard, dry mustard and black pepper) and stir to combine. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered and stirring frequently, until thickened to the desired consistency, about 15 minutes.
