Patio Daddio Bbq Sauce V6

• 12 ounces, fluid Chili Sauce (i Use Heinz)
• 2/3 cups Water
• 6 ounces, weight Tomato Paste
• 3/4 cups Dark Brown Sugar (or 1/2 Cup Regular Sugar Plus 1/4 Cup Molasses)
• 1/2 cups Worcestershire Sauce (I Use Lea & Perrins)
• 1/2 cups Unrefined Evaporated Cane Sugar
• 1/3 cups Apple Cider Vinegar
• 2 Tablespoons Yellow Mustard (I Use French's)
• 2 teaspoons Kosher Salt
• 1-1/2 teaspoon Granulated Onion (not Onion "powder")
• 1 teaspoon Granulated Garlic (not Garlic "powder")
• 1/2 teaspoons Smoked Paprika
• 1/4 teaspoons Black Pepper, Ground Fresh
• 1/4 teaspoons Ground Chipotle Chile
• 1/8 teaspoons Cinnamon

1. Combine all of the ingredients in a large sauce pan.
2. Tip: I use the water to rinse out the chili sauce bottle.
3. Bring the sauce just to a boil, whisking occasionally.
4. Reduce the heat to medium-low.
5. Simmer about 30 minutes, or until the sauce is reduced by about 1/4.
6. Remove the pan from the heat and let sauce cool to room temperature.
7. Store in an airtight container and refrigerate for up to a month.

fluid chili sauce, water, brown sugar, worcestershire sauce, sugar, apple cider vinegar, yellow mustard, kosher salt, onion, garlic, paprika, ubc, ubc, cinnamon

Taken from tastykitchen.com/recipes/condiments/patio-daddio-bbq-sauce-v6/ (may not work)