KC BBQ Sauce

Name: KC BBQ Sauce
Cuisine: Latin
Ingredients: 2 tablespoons American chili powder; 1 teaspoon ground black pepper; 2 teaspoons Morton's kosher salt; 2 cups ketchup; 1/2 cup yellow ballpark-style mustard; 1/2 cup cider vinegar; 1/3 cup Worcestershire sauce; 1/4 cup lemon juice; 1/4 cup steak sauce; 1/4 cup dark molasses; 3/4 cup honey; 1 teaspoon habanero hot sauce; 1 cup light brown sugar; 3 tablespoons vegetable oil; 1 medium onion, finely chopped; 4 medium cloves of garlic, crushed or minced; Secret optional ingredient.; Add 2 tablespoons of tamarind paste.

Instructions

In a small bowl, mix the American chili powder, black pepper, and salt.
In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
Over medium heat, warm the oil in a large saucepan.
Add the onions and sauté until limp and translucent, about 5 minutes.
Crush the garlic, add it, and cook for another minute.
Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors.
Add the wet ingredients.
Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
3) Taste and adjust.

Notes

Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own.

Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture. You can use it immediately, but I think it's better when aged overnight.

You can store it into clean bottles in the refrigerator for a month or two.