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Ingredients
- 3/4 c. Light brown sugar, packed
- 1 pkt (1 1/4 ounce) regular, flavor chili seasoning (I used GArry Howard's Chile Pwdr recipe)
- 2 tsp Dry mustard
- 1 tsp Ginger, grnd
- 1/2 tsp Allspice, grnd
- 1/4 tsp Cayenne pepper
- 1/4 tsp Mace, grnd
- 1/4 tsp Black peppper, fresh grnd
- 1 c. White distilled vinegar
- 1/4 c. Molasses
- 1/4 c. Water
- 32 ounce Ketchup
- 3 tsp Liquid smoke (optional)
Directions
- In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add in the vinegar, molasses, water, and liquid smoke. Stir till dry ingredients are dissolved. Add in the ketchup and stir to mix.
- Bring to a boil over high heat, stirring constantly to avoid spattering.
- Reduce the heat to low, cover, and simmer for 30 min.
- Remove from the heat and let cold to room temperature.
- Use immediately or possibly cold to room temperature, cover, and chill for up to 1 week.
- This will last much longer than one week in the refrigerator if you use commercial ketchup (that has an antioxidant in it).
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