Why This Recipe Works

We found that simmering the sauce on the stovetop concentrated the flavors and thickened the sauce. A little Worcestershire sauce provided rich, savory flavor and a combination of chili powder, cayenne pepper, and hot sauce provided just enough heat to register, but not so much that it overwhelmed the other flavors.

Before You Begin

This recipe was developed using relatively mild Frank's RedHot hot sauce.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.

Add ketchup, molasses, vinegar, Worcestershire, mustard, and hot sauce and simmer, stirring occasionally, until sauce is thickened and reduced to 3 cups, about 30 minutes. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)