SPICY-AND-SWEET BBQ SAUCE

Makes: about 2 cups (500 mL) 1 tbsp (15 mL) butter

1 cup (250 mL) finely diced red onion

1/2 cup (125 mL) dark beer 1/4 tsp (1 mL) kosher salt 3 garlic cloves, minced 1 jalapeño, seeded and finely diced

1 tsp (5 mL) smoked paprika 1/4 tsp (1 mL) cayenne pepper 2 cups (500 mL) store-bought organic ketchup

3 tbsp (45 mL) dark brown sugar

2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) Worcestershire sauce

1 tbsp (15 mL) apple cider vinegar

2 tbsp (30 mL) fresh lemon juice

1. In a medium saucepan, melt the butter over medium-low heat. Add the onion, beer, and salt. Stir, cover and cook gently for 15 minutes, watching carefully and stirring every few minutes so the onion doesn’t stick to the pan. Add the remaining ingredients, stir and bring to a simmer. Let the sauce simmer away for 30 minutes, stirring every so often.

2. Using an immersion blender, purée the sauce directly in the pot until smooth. (Alternatively, carefully transfer the sauce to a regular blender and purée until smooth. Be careful when blending hot liquids.)

3. Transfer to a jar, let cool completely, and store in the fridge overnight to allow the flavours to develop. The sauce will keep in an airtight container in the fridge for about 2 weeks.