I am still trying to perfect my barbecue sauce recipe.  I have a particular flavor and consistency in mind.  Unfortunately, this one is still wide of the mark, but it’s an excellent mix of tangy, spicy and smoky.  A worthy effort, and worth sharing.

• 2 cans tomato paste, 6 oz ea
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp Texas Barbecue Rub
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tsp dry mustard
• 1 tsp chipotle powder (could go lighter)
• 1 tsp liquid smoke

Combine ingredients in a small sauce pan, stir over low heat until blended. May be bottled and stored refrigerated for 6 months.  Yields 32 oz, and fits neatly in an empty ketchup bottle.

For taste, this came out a little thicker and sweeter than I was going for, about the consistency of ketchup.  Next time I think I will use less paste, and maybe pare back the water to 3/4 cup.  The chipotle gives a smoky flavor and distinct finish that takes some getting used to.