1 Tbsp Olive Oil
1 1/2 tsp Pepper
1 1/2 tsp Dry Mustard
1 Tbsp ground Thyme
1 Tbsp ground Basil
1 Tbsp ground Cumin
1 1/2 tsp Salt
3 large Onions, minced
12 large cloves Garlic, pressed
6 cups Tomato Juice (or 1 large can [46 oz]; just tomatoes & salt, check ingredients!)
3/4 cup Apple Cider Vinegar
3/4 cup Honey - SCDers, use the darkest honey available to compensate for lack of molasses
1/2 tsp Liquid Smoke
optional - 1/4 cup Molasses (NOT for SCDers!!!)
Start off with a large enough pot for all the ingredients to fit and simmer away in without spilling over.
A spatter cover is also very useful as you won't be putting a lid on it, it needs to be allowed thicken and the sauce loves to spatter all over as it simmers.
Heat the pot, add the oil and spices and saute briefly.
Add onions, garlic, and salt. Saute until onions are softened. I always add more oil to saute the onions.
Add all the remaining ingredients, put on a simmer cover, and bring it to a boil.
~ Be careful not to scorch the bottom! Since I'm impatient and use a high flame to bring it to a boil as quickly as possible, I use a heavy bottomed pot, a heat diffuser, and keep an eye on it. ~
Reduce heat simmer for 60 minutes - set the timer!
When the 60 minute timer goes off, it's finished; remove from the heat.
The BBQ Sauce can be refrigerated for short term keeping, or frozen or canned for longer keeping - perhaps some day I'll learn to can.
Properly contain whatever you're not going to use right away. I pour it piping hot into just sterilized and still very hot wide-mouth freezer-safe mason jars (the jars must be hot or the temperature shock will crack or even shatter them - not safe! If you don't know how to safely sterilize jars and bottles, please learn a safe method and take all neccessary precautions before attempting to do so!) and set the also sterilized lids on, then allow to cool until the jars are quite comfortable to handle before tightening the bands over the lids and refrigerating or cooling completely and freezing.