Fermented BBQ Sauce
1 onion, coarsely chopped
2-3 tablespoons water
1 cup ketchup (gf if necessary)
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard (gf if necessary)
1/4 cup blackstrap molasses
1/4 teaspoon hot sauce to taste (gf if necessary)
1/4 teaspoon ground black pepper
1 1/2 teaspoons pure liquid smoke (optional)
2 tablespoons olive oil or coconut oil, melted
2 cloves of garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 tablespoons whey or sauerkraut brine
Place the onion in a blender with the water and blend until slushy. Strain mixture through a cheesecloth, squeezing it until you obtain 1/2 cup juice.
Whisk ketchup, onion juice, and other wet ingredients in a medium bowl, omitting oil and whey. Set aside.
Heat oil in a large saucepan over medium heat. Add in garlic and spices and cook until fragrant. Whisk in wet ingredient mixture and bring to a boil, then reduce heat to medium-low and simmer gently until the mixture thickens, about 20-30 minutes. Cool to room temperature before serving.
To give the sauce a probiotic kick, stir in the whey (the watery part of milk left after curds are made) or sauerkraut brine and let sit at room temperature for 1-2 days, then refrigerate.