Sweet-Sour-Tangy Barbecue Sauce

• 2 cups (475 ml) tomato juice
• 2 cups (475 ml) water
• 4 tbsp (60 ml) cornstarch
• 1 cup (225 ml) granulated sugar
• 4 tbsp (60 ml) soy sauce
• 3/4 cup (175 ml) red sweet pepper finely, diced
• 3/4 cup (175 ml) onion finely diced
• 1/2 cup (125 ml) red wine vinegar
• 2 tsp (10 ml) chili powder
• 1/2 tsp (2 ml) ground ginger
• 2 tsp (10 ml) Louisiana Hot Sauce
• 2 tsp (10 ml) liquid smoke

1. Place 1/2 cup (125 ml) of the water in a bowl and mix with the cornstarch to make a thin paste.
2. Place remaining water & tomato juice in a large sauce pan.
3. Add the sugar & soy sauce.
4. Bring to a low boil, stirring to dissolve the sugar.
5. Stir in the cornstarch mixture and simmer until thickened.
6. Add the vegetables, ginger and chili powder.
7. Continue simmering until vegetables are tender (just a few minutes).
8. Add the vinegar, hot sauce & liquid smoke.
9. Stir, simmering another minute, then remove from heat.
10. Sauce can be stored in refrigerator for several weeks.

tomato juice, water, cornstarch, sugar, soy sauce, red sweet pepper, onion, red wine vinegar, chili powder, ground ginger, hot sauce, liquid smoke

Taken from online-cookbook.com/goto/cook/rpage/0010F7 (may not work)