Yield: 2 1/2 cups

There are lots of tasty barbecue sauces on the market these days. But, even though they come in almost every flavor imaginable, there is still something more satisfying about making it from scratch. Plus–and maybe this is my imagination–it seems that, regardless of the “gourmet” ingredients in today’s varieties, they are still made for a mass market and, hence, lack as much character as I crave. My barbecue sauce is, by no means, a big risk-taker, but I think it is less homogenized than what you find on the store shelves. And, it’s a great base for other sauces with very specific flavor profiles: southwestern, Caribbean, and so forth.

Optional, but recommended: 1 small onion, finely diced and sauteed in a little olive oil over medium-high heat until golden and slightly caramelized
1-15 ounce can tomato puree
1 tablespoon apple cider vinegar
1 tablespoon Amino Acids
5 tablespoons sweetener (I like 1 tablespoon each of the following, but use what you have: maple syrup, molasses, brown rice syrup, brown sugar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Sweet paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1-3 teaspoons prepared mustard
pinch of coarse sea or kosher salt to taste
pinch of freshly ground black pepper to taste
a dash or two of Liquid Smoke to taste

Stir all together and heat gently until simmering. Simmer for just a few minutes to let flavors combine. Store, covered, in refrigerator.