Author Pam - For the Love of Cooking / Original by Epicurious
Ingredients
2tbspbutter
½large yellow onion, diced
2cloves of garlic, minced
1tspancho chile powder
1 ½tbsptomato paste
¾cupDr. Pepper
½cupketchup
¼cupapple cider vinegar
3tbspbrown sugar
2 ½tbspWorcestershire sauce
½tspfine ground white pepper
Sea salt and freshly cracked pepper, to taste
Instructions
Melt the butter in a heavy saucepan over medium heat.
Add the onion and cook, stirring often, until tender and translucent, about 10 minutes.
Add the minced garlic, and ancho chile powder; cook, stirring constantly for 1 minute.
Add the tomato paste and cook, stirring constantly, for 1 minute.
Add Dr. Pepper, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and white pepper; whisk until well combined. Simmer the sauce for 40-45 minutes, until it begins to thicken. Taste and season with sea salt and freshly cracked pepper, to taste.
Remove from the heat and allow the sauce to cool for about 10 minutes.
Puree with an immersion blender which will make the sauce a bit thicker. Let cool.
Brush the sauce on food 5-15 minutes before cooking time is finished. Serve additional on the side. Enjoy.
The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.