Ingredients
1⁄2 onion (diced)
4 clv garlic (roughly chopped up)
1 t salt
1 T olive oil (more or less for cooking the onions)
1⁄2 cn tomato paste (small can)
1 1⁄2 c water
1⁄4 c apple cider vinegar
2 T molasses
1⁄4 c worcestershire sauce
3⁄4 c light brown sugar
1 T paprika
1 T mustard
1 t black pepper
1 t chili powder
Instructions
Cook the onions with salt in the olive oil on medium/medium-low for a few minutes until soft.
Add garlic and cook for a couple more mins.
Add tomato past and stir.
Add water and bring to a simmer.
Mix in the rest or the ingredients and stir.
Let simmer until the sauce starts to thicken a little bit.
Use an immersion blender to break down any large chunks or onions and garlic.
Simmer for a few more minutes until sauce is just about desired thickness then remove off of heat and let cool off to room temp.
Transfer to a glass jar and refrigerate.