(courtesy of chef Karen Cannan, director/professor/executive chef, TMCC Culinary Arts Program in Reno. Makes about 4 cups)
2 cups water
¾ cup light corn syrup
½ cup tomato paste
½ cup white vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
Combine all ingredients in a saucepan and mix well. Over medium-high heat, bring just to a boil. Lower heat and simmer for 1 hour, stirring occasionally.
You can alter it to suit your taste: Add more brown sugar if you like it sweeter. If you want it to be spicier, add hot sauce or cayenne pepper.
