Ingredients
1/2 lb butter
1/2 yellow onion, finely diced
1 1/2 cups ketchup (not high fructose corn syrup)
1/2 cup apple cider vinegar
2 ounces light brown sugar
1 tsp kosher salt
1 tsp black pepper
A little less than 1 tsp garlic powder
A little less than 1 tsp chili powder
1/2 lemon squeezed
Preparation
Melt butter and saute onions until soft and translucent. Add remaining ingredients and bring to a boil, reduce heat and simmer for 30 minutes. Serve warm with barbecue.
I cut back on the butter and sugar, and added chopped chipotle and ancho peppers in place of the chili powder, to make it a little hotter. I skipped the garlic powder. I also used a combination of tomato pureé and ketchup and a little orange juice (didn’t have a lemon handy). It was very, very tasty.
