Mountain Standard Time
This sauce will keep for months in the pantry if you take the time to sterilize your jars (read – pop them in the dishwasher on the highest setting just before you use them, I put mine in the microwave on their side.) But will need to be refrigerated once a bottle is opened. If you can’t be bothered with the sterilizing thing, it will still keep for months or even longer in the fridge.
If you can’t find smoky paprika, just substitute in regular paprika, the flavor won’t be as smoky but it will still be delicious.
Feel free to decrease or increase the batch size depending on your needs.
10 onions, peeled & quartered
2 tablespoons yellow mustard
8 cups tomato ketchup
2lb bag brown sugar
1/2 cup plus 1 tablespoon of smoked paprika
*If you like heat add 4-5 chillies or crushed dried peppers be careful about the seeds.I have added a few dashes of Tabasco sauce and that was good. Sometimes I add crushed garlic in with the onions.
1. Pop your jars and their lids in the dishwasher on a high setting.
2. Whizz onion in a food processor until you have a chunky puree. You will probably need to do this in batches, depending on the size of your blender jar.
3. Heat a few tablespoons olive oil in a large saucepan.
4. Add onion puree and cook, covered over a medium-low heat for about half an hour or until onion is soft. Remember to stir occasionally.
5. Add ketchup, mustard, sugar and paprika. Increase the heat and bring to a simmer.
6. Cook uncovered, stirring occasionally for about an hour or until sauce has thickened slightly. Taste and season if required but it probably won’t need anything.
7. Remove from heat and pour into warm jars from the dishwasher and seal immediately (I like to use gloves to avoid burns).
I like to use a cup or 2 of the sauce for pulled pork or chicken or beef or baked beans. I just cook my meat or white beans in the sauce in my crock pot for 6 hours till it falls apart and melts in your mouth!