Rickard'S Red Barbecue Sauce - cooking recipe

Ingredients

1 tablespoon butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 garlic cloves, coarsely chopped
1 1/4 cups apple cider vinegar
8 ounces fresh ginger, peeled, coarsely chopped
1 cup mild-flavoured molasses or 1 cup honey
1 cup packed brown sugar
176 ml tomato paste
1 1/2 cups hot pepper sauce
1 teaspoon salt and black pepper

Preparation

Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute.
Add onions, peppers and garlic. Saute until very brown, about 15 minutes.
Stir in vinegar and ginger. Bring to broil.
Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil.
Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste.
The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.