Ingredients

• 6 oz can tomato paste
• 1-1/2 cups apple cider vinegar
• 3/4 cup white vinegar
• 3 tbl molasses
• 1 tbl sea salt
• 2 tbl light brown or raw cane sugar
• 1 tsp crushed red pepper flakes
• 2 tsp ground mustard
• 1 tsp onion powder
• 1 tsp garlic powder

Directions

• Combine all ingredients in a small sauce pan, heat uncovered on low and bring to a slow simmer. Continue to simmer for 5 to 10 minutes, stirring occasionally. For a thicker sauce continue simmer until desired consistency is reached. Turn off heat, cover and allow to cool to room temperature. Refrigerate any remaining sauce.

Notes

• The combination of sweet, sour, and salty flavors with a mild heat bite at the end, provides a sauce that is reminiscent of the classic southern style thin sauce used for basting chicken. It can be used as a dipping sauce or a baste for whole or cutup chicken or on pulled chicken sandwiches.
• As with any sauce with sugar content, using it over intense heat may blacken or burn it. In that case use during the last 10 minutes of cooking, basting and turning the meat frequently until the proper glaze has been achieved.

Photos