Turns out it's garple elixir. I know. I wouldn't have guessed it either, before my first ever barbecue sauce making adventure yesterday, but it's true. Equally delicious on spent-grain veggie burgers as pastured pork sausages or as a dipping sauce for sweet potato fries, this sauce is sure to be a winner. It's an original recipe, based on the Kansas-style of barbecue (or so I've been told that's what it tastes like):
Ingredients
1/4 cup brown sugar
1 cup organic ketchup
1 small can (8 oz) tomato paste
1/3 cup garple elixir
2 TBSP molasses
1 large shallot (or about 1/4 cup Mountaindale Farms french shallots), minced
2 cloves garlic, minced (what, there wasn't quite enough in the garple for my taste)
1 TBSP freshly ground black pepper
1 tsp celery salt
1 tsp ground allspice
1 tsp habanero sauce
Directions
Combine all ingredients in a pot on the stove. Stir until uniform in texture, then simmer for at least 20 minutes. (I left mine on low for about an hour while I was doing some editing work and boy, oh, boy did it perfume my apartment.)
It made about 1 1/2 cups of sauce, all told, and has been making its way onto just about everything.
