1 1/2 cup ketchup
1/4 cup mustard
2 Tablespoons brown sugar
3 Tablespoons molasses
3 Tablespoons Worcestershire sauce
2 Tablespoons honey
1 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery flakes
Dash of salt and pepper (I use sea salt and fresh ground pepper)
1/2 teaspoon crushed red pepper flakes
1 Tablespoon Balsamic vinegar
1/4 cup finely chopped onions
In a sauce pan mix ingredients until smooth over medium/low heat for 5-6 minutes. Turn heat down to low and simmer for an additional 3-5 minutes. Use immediately or store in an air tight container in the fridge for up to 2 weeks.
Hubby's notes: For the average person not big into spicy, cut out the red pepper flakes or cut back on them and the cayenne pepper.
For the HEAT enthusiasts, try fresh serranos, habeneros or jalapenos. Chop and cook them from just a few minutes in a little olive oil before adding them to the sauce.