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Ingredients
- 1 1/2 cups catsup, preferably Heinz
- 1 cup cider vinegar
- 1/4 cup Worcestershire sauce, preferably Lea and Perrins
- 1/4 cup reduced sodium soy sauce, you can substitute with Liquid Aminos
- 1/2 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 1 Tbsp dry mustard
- 1 Tbsp Dijon mustard
- 1/2 cup chili powder
- 2 garlic cloves, grated
- 1 (2 inch) know fresh ginger, peeled and cut into 1/2 inch rounds
- 1 lemon, cut into 1/2 inch thick slices
Preparation
Step 1
In a large saucepan, combine the catsup, vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the garlic, ginger and lemon slices. Simmer until the vinegar mellow slightly and the flavors start to meld together, 20-25 minutes. Cool before using. Remove the lemon slices. This sauce keeps for a long time, covered and refrigerated.