Barbecue Sauce

• 1 Large onion, peeled and quartered
• ¼ Cup water
• 1 ½ Cups ketchup
• 1 ½ Cups apple cider
• 3 TBL Worcestershire sauce
• 3 TBL Dijon mustard
• ¼ Cup molasses
• ½ TSP Ground black pepper
• 4 TBL Apple cider vinegar
• 1 TBL Vegetable oil
• 2 Medium garlic cloves, minced or pressed (2 TSP)
• 1 ½ TBL chili powder
• ½ TSP Cayenne
• Tabasco® or other hot pepper sauce

1. Process onion and water in food processor with steel blade until pureed and mixture resembles slush, about 30 seconds.  Strain onion mixture into a liquid measuring cup.  Press on solids to release as much liquid as possible.  You should have about ¾ cup.  Discard solids.
2. Whisk onion water, ketchup, apple cider, Worcestershire, mustard, molasses, pepper, and 3 TBL cider vinegar together in a medium bowl.  Heat oil in a non-reactive saucepan over medium heat until shimmering.  Add garlic, chili powder, and cayenne and cook until fragrant, that takes about 30 seconds.  Stir in ketchup mixture, increase to medium-high and bring to a boil.  Reduce heat to medium-low, and simmer uncovered until slightly thickened, about 15 minutes. You should have about 4 cups of sauce.

Sauce can be stored in an airtight container in the freezer for about 2 months, if it lasts that long.