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Ingredients
- 1/2-3/4 cup agave nectar {168g-252g}
- 1/4 teaspoon ground mace
- 1-2 tablespoons ground black pepper
- 1 cup distilled vinegar
- 1 oz. chili con carne
- 1/4 cup molasses {2.75oz}
- 2 teaspoon dry mustard
- 1/4 cup water
- 1 teaspoon powdered ginger
- 32 oz. no-sugar added ketchup
- 1/2 teaspoon ground allspice
- 1-3 teaspoons liquid smoke
- 1/4 teaspoon cayenne pepper
Details
Preparation
Step 1
In a large saucepan, combine brown sugar, black pepper, chili seasoning, mustard, ginger, allspice, cayenne and mace. Add vinegar, molasses and water. Stir until dry ingredients are dissolved. Stir in ketchup. Add liquid smoke, bring to a boil, stirring constantly. Reduce heat to low and simmer, covered, 30 minutes. Serve warm. Refrigerate for several weeks.
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