Rickard'S Red Barbecue Sauce

• a 1 tbsp (15ml) butter
• a 2 medium onions, coarsely chopped
• a 2 medium bell peppers, coarsely chopped
• a 20 cloves garlic, coarsely chopped
• a 1 A1/4 cups (315ml) apple cider vinegar
• a 8 oz (228g) fresh ginger, peeled, coarsely chopped
• a 1 cup (250ml) mild-flavoured molasses or honey
• a 1 cup (228g) packed brown sugar
• a 1 X 6 oz (176ml) can tomato paste
• a 1 A1/2 cup hot pepper sauce
• a 1 bottle (341 ml) Rickard's Red
• a Salt and black pepper
• a Cayenne pepper, optional

1. 1. Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute.
2. 2. Add onions, peppers and garlic. Saute until very brown, about 15 minutes.
3. 3. Stir in vinegar and ginger. Bring to broil.
4. 4. Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil.
5. 5. Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste.
6. 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.

butter, onions, bell peppers, cloves garlic, apple cider vinegar, fresh ginger, molasses, brown sugar, x, hot pepper, red, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/rickards-red-barbecue-sauce-58389736 (may not work)