Ingredients
- 1/2 tsp olive oil
- 3 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1/4 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 1 cup apricot jam
- 2 tbsp honey
- 1 tbsp molasses
- 1 tsp Worcestershire sauce
- 1 tbsp brown sugar
- 1/2 tsp white ground pepper more or less for heat
- 1 tsp salt
- Add small amount of oil, tomato paste, garlic and onion powders, both kinds of paprika, and cumin to a small sauce pan and saute on medium heat for five minutes until spices are toasted and fragrant.
- Stir in the water, apple cider vinegar, apricot jam, honey, molasses, Worcestershire sauce, brown sugar and salt and pepper.
- On medium high heat simmer for 15-20 minutes until reduced by half and thickened.
- Cool and store in an airtight container in fridge until ready to use.
- Use chunky or smooth apricot jam, and either leave pieces in, or puree once the sauce has simmered all the way.
- Cool completely before storing in an airtight container.
- Adjust the pepper amount up or down depending on heat desired. Swapping for cayenne pepper will increase spiciness.
- Will store for up to one month in fridge, covered.
